Chinese Aubergines with Garlic

    25 min

    This is a fantastic vegetarian side dish. Aubergines are simmered in a lightly spiced garlic sauce. Feel free to adjust the garlic and chilli levels to your own taste.

    171 people made this

    Serves: 6 

    • 3 tablespoons rapeseed oil
    • 4 Chinese aubergines, halved lengthways and cut into 2.5cm semi-circles
    • 250ml water
    • 1 tablespoon crushed chillies
    • 3 tablespoons garlic granules
    • 5 teaspoons caster sugar
    • 1 teaspoon cornflour
    • 2 tablespoons light soy sauce
    • 2 tablespoons oyster sauce

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat oil in a frying pan over high heat. Cook and stir the aubergine until soft, about 4 minutes.
    2. Stir in the water, crushed chillies and garlic granules. Cover and simmer until all the water is absorbed.
    3. Meanwhile, mix sugar, cornflour, soy sauce and oyster sauce in a bowl until sugar and cornflour have dissolved.
    4. Stir sauce into the aubergine, making sure to evenly coat the aubergine. Cook until the sauce has thickened.

    Chinese aubergines

    Look like purple courgettes and can be purchasd in Chinese/Oriental speciality shops. If unavailable, use ordinary aubergines.

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    Reviews in English (192)


    This tasted as good as any I've eaten in a restaurant, and I always order it if it's on the menu. Tip to reduce oil (thanks McGee): microwave the chunks of aubergine for 2-3 minutes before you fry them in half the stated oil. They absorb less fat that way if you're bothered about calories, and still taste great.  -  17 Apr 2012


    Thank you for this easy to make and tasting great recipe.  -  01 Dec 2013


    Good base recipe for Szechuan-style garlic eggplant. Need to season the eggplant with some salt/pepper a bit while frying. Jazz it up using fresh crushed garlic instead of the powder, at least 2 fat cloves, right at the end of stir-frying the egglplant (mellowing the garlic), along with some green onion. For more flavor, add extra dash of oyster sauce and a good dash of fish sauce, a little more pepper flakes as well. Goes very well with added thin-sliced pork/chicken/beef. Just toss it in after you get the eggplant stir fryin' for a couple mins (takes less time to cook).  -  18 Jan 2010  (Review from Allrecipes US | Canada)