Chinese Aubergines with Garlic & Chilli

Adapted from: submitted by ‘What’s That Burning Smell?’

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.


3 tablespoons rapeseed oil
4 Chinese aubergines, halved lengthways and cut into 2.5cm or batons
250ml water
1 tablespoon crushed chillies
3 tbsp. garlic granules
5 tsp. caster sugar
1 tsp. cornflour
2 tbsp. light soy sauce
2 tbsp. imitation oyster sauce (or rich mushroom sauce combined with soy sauce)


Heat oil in a frying pan over high heat. Cook and stir the aubergine until soft, about 4 minutes.

Stir in the water, crushed chillies and garlic granules. Cover and simmer until all the water is absorbed.

Meanwhile, mix sugar, cornflour, soy sauce and oyster sauce in a bowl until sugar and cornflour have dissolved.

Stir sauce into the aubergine, making sure to evenly coat the aubergine. Cook until the sauce has thickened.

TIP: Chinese aubergines look like purple courgettes and can be purchased in Chinese/Oriental speciality shops. If unavailable, use ordinary aubergines.

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