Try this recipe for fish-fragrant aubergines, then check out more aubergine recipes including our smoky miso aubergines.


  • 4 tbsp vegetable oil
  • 2, cut into 2cm-thick batons aubergines
  • 6 cloves, finely chopped garlic
  • a thumb-sized piece, finely chopped ginger
  • 2 tbsp (see cook’s notes) chilli bean paste (doubinjiang/toban jang)
  • 1 tbsp light soy sauce
  • 1 tbsp soft light brown sugar
  • 3 tbsp (see cook's notes) chinkiang black vinegar
  • 3, just the green parts, thinly sliced spring onions
  • to serve cooked rice


  • STEP 1

    Heat 2 tbsp of the oil in a large non-stick frying pan and fry the aubergines over a medium heat, in batches, for 8-10 minutes until caramelised and really soft. Scoop out onto a plate using a slotted spoon.

  • STEP 2

    Add the rest of the oil with the garlic, ginger, chilli bean paste and soy, and fry for a few minutes until fragrant. Tip in 250ml of water and the aubergines back into the pan. Simmer gently for 20-30 minutes or until the aubergines are meltingly soft and the sauce has thickened and reduced. Stir through the sugar and vinegar, and spoon into a serving bowl, then sprinkle with spring onion greens. Serve with rice, if you like.

Cook's notes

  • Chilli bean paste, otherwise known as doubinjiang or toban jang, is a salty paste made from
    fermented broad beans, soya beans, salt, rice and various spices. Lee Kum Kee chilli bean paste is available from Asian supermarkets and
  • Chinkiang black vinegar is a rice-based vinegar used widely in Chinese cuisine – it is available from Asian supermarkets and

Have you tried our mapo tofu recipe yet?

Mapo Tofu

We've also got plenty more delicious aubergine recipes...

Fish-fragrant aubergines


Adam Bush Chef Portrait
Adam BushDeputy food editor

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