Szechuan Braised Aubergine with Garlic

Although the Szechuan region is renowned for their spicy peppercorns, this braised aubergine dish does not have any of that peppercorn-induced numbness but instead it has a smooth flavour with a strong garlic aroma. Another reason to get your five-a day in. 

Pro tip: soaking the aubergine in salty water will help it cook faster and reduce the amount of cooking oil you use.

Naturally vegan and gluten-free.

  • 1 large aubergine*, cut into bite-sized chunks
  • pinch of salt
  • 3 tbsp of vegetable oil or sunflower oil
  • 4 cloves of garlic, finely diced
  • 1 green bell pepper, cut into bite-sized chunks
  • 1 tbsp light soy sauce
  • 1/2 tsp white sugar
  • 1 tsp salt
What to do:
  1. Put the aubergine in a basin of water with a pinch of salt. Place a weight on top of the aubergine like a large bowl. Let it sit for 10 minutes then drain it throughly
  2. Over medium heat, add the oil to a clean wok
  3. Once the wok is hot, add the aubergine. Stir it once in a while but try not to move it too much
  4. After about 5 minutes or until the aubergine has softened, transfer the aubergine to a plate and set aside while keeping the oil in the wok
  5. Add the garlic to the wok and reduce to a low heat, stirring until the oil becomes fragrant
  6. Add the green pepper, aubergine, soy sauce and sugar. Stir until the green peppers soften
  7. Add salt before serving
*aubergines are available at our Abbey St. branch

Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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