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

Sourcing Specialist


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

back to archive