Fish fragrant aubergine
Silky aubergine in a sticky, garlicky, sweet and sour chilli sauce. A Sichuan classic that has no fish in it at all.
- Time40 min
- LevelEasy
- Costabout £1.99 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toss the aubergine with the salt and leave in a colander for 15 minutes. Pat dry with kitchen paper.
15 min - 2
Heat 3 tbsp of the oil in a wok over a high heat. Fry the aubergine in two batches for 5 minutes, turning, until golden and soft. Set aside.
5 min - 3
Mix the tamari, vinegar, sugar and cornflour with the water in a small bowl.
- 4
Add the last of the oil to the wok on a medium heat. Fry the chilli bean paste for 30 seconds until the oil turns red. Add the garlic, ginger and spring onion whites and stir for 30 seconds.
1 min - 5
Pour in the sauce and bubble for 1 minute until glossy. Return the aubergine and turn gently for 2 minutes until coated and tender.
2 min - 6
Scatter with the spring onion greens and serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.