Szechuan aubergine recipe



Recipe for szechuan aubergine in our easy vegetarian recipes collection.

Recipe ingredients

  • 2 small aubergines
  • 1 teaspoon salt
  • 3 dried red chillies peanut oil, for deep frying
  • 3 to 4 garlic cloves, finely chopped
  • 1/2 in piece of fresh root ginger, finely chopped
  • 4 spring onions, cut into 1 inch lengths, white and green parts separated
  • 1 tablespoon chinese rice wine or medium-dry sherry
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon ground roasted Szechuan peppercorns
  • 1 tablespoon Chinese rice vinegar
  • 1 teaspoon sesame oil

How to make szechuan aubergine

  • Trim the aubergines and cut into strips about 1 1/2 inch wide and 3 inch long.
  • Place the aubergine strips in a colander and sprinkle over the salt.
  • Set aside for 30 minutes, then rinse thoroughly under cold running water. Pat dry with kitchen paper.
  • Meanwhile, soak the chillies in warm water for 15 minutes.
  • Drain, then cut each chilli into four pieces, discarding the seeds
  • Half fill a wok with oil and heat to 350 degrees F.
  • Deep-fry the aubergine until golden brown. Drain on kitchen paper.
  • Pour off most of the oil from the wok.
  • Reheat the oil and add the garlic, ginger and white spring onion. Stir-fry for 30 seconds.
  • Add the aubergine and toss. Add the rice wine or sherry, soy sauce, sugar, ground peppercorns and rice vinegar.
  • Stir-fry for 1 to 2 minutes. Sprinkle over the sesame oil and green spring onion and serve immediately.

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