Dinner

Hot & Sour Aubergines Recipe

Name: Hot & Sour Aubergines Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 large or 2 smaller aubergines, cut into 2½ cm chunks; 1 large onion, cut into half moons; 2 garlic cloves, thinly sliced; 1 red chilli, thinly sliced; small pack coriander, chopped; 2 tbsp soy sauce; 2 tbsp Chinese black or red wine vinegar; 1 tbsp golden caster sugar; 1 tsp cornflour, dissolved into 2 tbsp water; 2-3 tbsp vegetable oil

ByCleo Brixton November 27, 2025November 27, 2025

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Introduction

Hot & sour aubergines is a vibrant and flavorful dish that balances spicy, tangy, and sweet notes perfectly. This recipe brings tender aubergine chunks coated in a delicious sauce, making it a great side or a main for vegetable lovers.

Ingredients

2-3 tbsp vegetable oil
1 large or 2 smaller aubergines, cut into 2½ cm chunks
1 large onion, cut into half moons
2 garlic cloves, thinly sliced
1 red chilli, thinly sliced
small pack coriander
2 tbsp soy sauce
2 tbsp Chinese black or red wine vinegar
1 tbsp golden caster sugar
1 tsp cornflour, dissolved into 2 tbsp water

Instructions

Step 1: In a small bowl, mix together the soy sauce, vinegar, sugar, and dissolved cornflour to create the sauce.
Step 2: Heat a large frying pan over medium heat and add 1 tablespoon of vegetable oil. Season the aubergine chunks, then brown them on all sides until soft, about 15 minutes. You may need to add another tablespoon of oil as they cook. Once cooked, set the aubergines aside.
Step 3: Pour the remaining oil into a wok or large pan. Add the onion and garlic, and stir-fry on low heat for 3-4 minutes until the onion is soft and the garlic is golden.
Step 4: Add the browned aubergines back into the wok, pour over the prepared sauce, and stir to combine.
Step 5: Reduce the heat to low, cover with a lid, and cook for 2 minutes to let the flavors meld.
Step 6: Remove the lid and stir-fry for an additional minute. Serve hot, garnished with sliced red chilli and fresh coriander leaves.

Tips & Variations

Use smoked or toasted aubergines for a deeper flavor.
Adjust the amount of chilli to suit your heat preference, or omit for a milder dish.
Serve with steamed rice or noodles for a satisfying meal.
Add chopped spring onions or a squeeze of lime for extra freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through, stirring occasionally.

How to Serve

The image shows a dark grey rustic bowl filled with a colorful dish. Inside, there are brown pieces of cooked eggplant with soft texture and a shiny sauce that looks glossy. Bright red chili slices and green coriander leaves are scattered throughout, adding fresh color. There are some translucent, cooked onion slices mixed in too. A wooden spoon with a long handle rests inside the bowl. The bowl sits on a rough white-painted wooden surface with fresh green coriander bunch beside it, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of vinegar?

Yes, if you don’t have Chinese black or red wine vinegar, you can substitute with rice vinegar or apple cider vinegar for a similar tangy flavor.

How do I prevent aubergines from absorbing too much oil?

Salting the aubergine chunks and letting them sit for 20 minutes before cooking can draw out moisture and reduce oil absorption. Alternatively, use a non-stick pan and moderate the oil amount while cooking.