Spicy Aubergine

I love aubergine and this can work as either a vegetarian main dish or a delicious side. This is my version of my mother's favourite Chinese dish.
10 min


  • 1.5 tbsp olive oil
  • 1 large aubergine, diced
  • 3 garlic cloves, minced
  • 1/2 tsp crushed chili flakes
  • 3 tbsp soy sauce
  • 1 tsp fish sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp rice wine vinegar
  • 1/2 cup water
  • 1 vegetable or chicken stock cube
  • 2 spring onions, chopped
  • Sesame seeds (to garnish)


Step 1

Heat the oil in a large pan on medium-high heat. Add the garlic and chili flakes, and cook until fragrant, about 2 mins.

Step 2

Add the aubergine and continue to cook for about 3 minutes.

Step 3

Place all the other ingredients into the pan, and stir to combine.

Step 4

Place the lid on the pan and allow to cook for about 5 minutes, until the aubergine is soft.

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Halal Friendly
Kosher Friendly
Recipe by
Head chef

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