Source: Thomasina Miers: the ultimate roast chicken and six other easy recipes

Sichuan Aubergines with Ginger, Garlic and Chilli

Course Dinner
Cuisine Chinese
Keyword Aubergine, Chilli, Garlic, Ginger
Servings 4 people


  • 1.2 kg aubergines about 4
  • 100 ml vegetable oil
  • 400 g udon noodles
  • 4 spring onions trimmed and finely sliced
  • 1 bunch fresh coriander leaves picked and roughly chopped


  • 2 tsp cornflour
  • 3 tbsp vegetable oil
  • 2 tbsp Sichuan chilli bean paste
  • 2 chillies large dried red chillies, crumbled
  • 2 cm ginger peeled and finely chopped
  • 3 cloves garlic finely chopped
  • 250 ml stock chicken or vegetable
  • 2 tbsp sherry dry
  • 1 tbsp rice vinegar
  • 2 tbsp soft brown sugar


  • Cut the aubergines into 1-2cm-thick rounds, then cut each round in half across the middle. Sprinkle with a little fine sea salt, put in a colander and leave to drain in the sink or on the draining board for at least 30 minutes, to draw out excess water.
  • Heat the oven to 220C/425F/gas mark 7. Tip the aubergines into a roasting tin, toss them in the oil and roast for 40-50 minutes, until temptingly golden on the outside and completely soft within.
  • Pour in the stock and cornflour paste, cook for a few minutes, until the sauce thickens, then add the rice wine, sugar and vinegar, and simmer for a few minutes, to give the flavours a chance to meld.
  • Meanwhile, cook the noodles according to the packet instructions, then transfer to warmed shallow bowls. Top with the aubergines and sauce, scatter on the spring onions and coriander, and serve.


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