Garlic and Chilli Aubergine Questa ricetta è disponibile anche in italiano
This easy aubergine dish is flavoured with garlic and chilli and makes the perfect Asian-inspired side to vegan noodles or tofu dishes.
This dish is one of those that I make when aubergines are on offer here in the UK. Along with Aubergine Parmigiana, Vegan Aubergine Meatballs, Grilled Aubergine Roll Ups and Lebanese Moussaka, it is definitely in my personal top 5 Eggplant dishes.
Not only it comes out together in no time, but it also requires only a bunch of pantry ingredients, such as:
- Aubergines
- Chillies
- Garlic
- Ginger
- Spring Onions
- Cooking oil
- Soy sauce
- Mirin
- Brown Sugar
Add these Tofu Puffs for a filling main with extra protein!
How to make Garlic and Chilli Aubergine
To make this easy yet flavourful side we first have to wash and cut our aubergines (eggplants) to bite size. You can use Japanese aubergines (recommended) or European ones. It also works with striped, white and round eggplants. So basically use whatever variety of aubergine is easier for you to find.
Then we have to mince or grate the garlic and the ginger. For the chillies you can use chilli paste, flakes or fresh chillies, once again, according to what you have available or it’s easier for you to find. If you’re using fresh chillies you will have to finely chop them as well.
Heat the veg oil and add the aubergine bites to a very hot wok or pan. Stir fry on high heat stirring continuously. Make sure to have ONLY ONE LAYER of vegetables, in fact, you might need to divide and sauté the aubergines in more sittings to avoid over filling the pan.
Once the aubergine bites are nice and soft, set aside and proceed with another batch.
Lastly, heat another touch of vegetable oil in the same wok, add the garlic, chillies and ginger and stir on medium-high heat for around 30 seconds.
Add the cooked aubergines back, as well as the rest of the seasonings (minus the water). Cook for 3-4 minutes on medium heat, then add 2-3 tbsp of water and allow the aubergines to cook until soft.
The vegetable texture must be melt-in-the-mouth like; if your aubergines are still firm and they have absorbed all the liquid, add more water and salt (if needed) and keep cooking for a bunch of extra minutes until they reach the desired texture.
Once the aubergines are cooked you can serve it immediately with freshly chopped spring onions.
Garlic and Chilli Aubergine Recipe
Ingredients:
500 g Aubergine (2-3, cut into long bites)
2 Garlic Cloves (finely minced)
1/2 inch Fresh Ginger (peeled and minced, or 1/4 tsp Ginger Powder)
1 Chilli Pepper (finely minced, or 1/2 tsp Chilli Oil/Flakes)
1 Spring Onion (finely chopped)
2 tbsp Dark Soy Sauce
1 tbsp Mirin (or Rice Vinegar)
1/2 tbsp Brown Sugar
2-3 tbsp Vegetable Oil (divided)
2-3 tbsp Water (optional)
Method:
1. In a wok or large pan heat 1/2 to 1 tbsp of vegetable oil and add the aubergine bites forming only one layer and stir fry on high heat stirring continuously. Once the aubergine bites are nice and soft, set aside and proceed with 1 or 2 more batches until you finish all the aubergines.
2. In the same wok heat another touch of vegetable oil and add the garlic, chillies and ginger. Stir on medium-high heat for around 30 seconds.
3. Add the cooked aubergines back in, as well as the rest of the seasonings (minus the water). Cook for 3-4 minutes on medium heat, then add 2-3 tbsp of water if needed and allow the aubergines to cook until soft. Please note: The vegetable texture must be melt-in-the-mouth like; if your aubergines are still firm and they have absorbed all the liquid, add more water and salt (if needed) and keep cooking for a bunch of extra minutes until they reach the desired texture.
4. Once the aubergines are cooked you can serve it immediately with freshly chopped spring onions.
For other Asian inspired dishes do not miss:
– Tofu with Eggplant in Peanut Sauce
– Easy Chinese Style Take Away Noodles
– Spicy Purple Cauliflower in Smoked Teriyaki Sauce
– Pumpkin Katsu Curry with Coconut Rice
– Instant Pot Chickpea Biryani
– Best Vegan Mushroom Soba Ramen
– Aubergine and Peppers in Black Bean Sauce
– Vegan Chinese Style Dumplings
– Thai Red Curry with Chickpeas
– Vegan Drunken Noodles
– Korean Tteokbokki with Peppers
– Vegan Paneer (Tofu) Makhani
– Tofu, Aubergine and Broccoli Miso Bowl
– Vegan Pad Thai with Cashews
– Tofu Puffs in Mushroom Sauce
– Vegan Hoisin Duck Wraps
– Kung Pao Cauliflower
– Chinese Style Deep Fried Tofu with Cabbage
– Speedy Vegan Kimchi
– Tasty and Rich Miso Soup
1 comment
I can’t get enough of these: they are simply amazing!