Braised Aubergine Szechuan Style (V) – Broighter Gold Rapeseed Oil

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Braised Aubergine Szechuan Style (V)

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    • 2 Aubergines trimmed and cut into 1 ½ cm half moons
    • 4 tbsp rapeseed oil
    • 3 cm knob Root Ginger chopped finely
    • 2 Cloves Garlic crushed
    • 1 Onion roughly chopped
    • 1 red chilli de-seeded and chopped
    • 1 Red pepper chopped
    • Salt and Black Pepper
    • 2 Spring Onions thinly sliced on the diagonal
    • 1 tbsp toasted sesame seeds to garnish
For the sauce:
  • 150 ml Veg Stock
  • 2 tbsp light Soy Sauce
  • 2 tbsp Sherry
  • 2 tsp Worcestershire sauce
  • 2 tsp Caster sugar or to taste
  • 1 ½ tsp Cornflour


  1. Mix all the sauce ingredients together and set to one side.
  2. Heat half of the oil in a large pan and fry the onion, garlic, chill and ginger over a medium heat for 4 to 5 mins.
  3. Add in the pepper and cook for a min.
  4. Then add in the remaining oil and aubergine. Season and turn frequently cooking for 3 to 4 mins.
  5. Give the sauce a stir and pour into the pan stirring well.
  6. Simmer for 8 to 10 mins or until the aubergines are tender.
  7. Serve scattered with the spring onions and rice or noodles.

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