Sichuanese aubergine

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Andrew Wong shares his incredible Sichuanese aubergine recipe, a must-try dish that is surprisingly simple to pull off at home. The heat of the chilli bean paste is beautifully intense and warming without killing off any of the other flavours, all melding beautifully with the silken aubergine flesh.

First published in 2017




Sichuanese aubergine


To begin, remove the tops of the aubergines and cut them in half lengthways
Add the oil to a hot wok and lightly fry off the chilli bean paste, black bean sauce, dried chillies and chilli flakes – you want to get the oil to change into a glowing red colour
Add the aubergine halves and lightly fry before adding the Shaoxing wine, red vinegar, stock and sugar
  • 2 tbsp of Shaoxing wine
  • 2 tbsp of Chinese red vinegar
  • 100ml of vegetable stock, (or chicken stock)
  • 4 tsp sugar
Cook until the sauce has reduced slightly and the aubergine is tender
First published in 2017

After a tour of the kitchens and restaurants of China, Andrew Wong returned to his parents' restaurant in London and transformed it into a temple of regional Chinese cuisine.

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