Description
A vibrant and flavorful Hot & Sour Aubergines recipe featuring tender aubergine chunks cooked to perfection with a tangy sauce made from soy, vinegar, and a hint of sweetness. Enhanced with aromatic garlic, red chili, and fresh coriander, this dish is a perfect vegetarian option with a balance of spicy and sour notes.
Ingredients
Scale
Vegetables
- 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
Sauce
- 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
Other
- 2–3 tbsp vegetable oil
Instructions
- Prepare the sauce: In a small bowl, mix together the soy sauce, Chinese black or red wine vinegar, golden caster sugar, and dissolved cornflour to create the hot and sour sauce.
- Cook the aubergines: Heat 1 tablespoon of vegetable oil in a large frying pan. Season the aubergine chunks with salt and brown them on all sides over medium heat, adding another tablespoon of oil if needed. Cook for about 15 minutes until soft and golden. Remove and set aside.
- Stir-fry onion and garlic: Pour the remaining oil into a wok. Add the sliced onion and garlic and stir-fry over low heat for 3-4 minutes until the onion softens and the garlic turns golden.
- Combine and simmer: Add the cooked aubergines back into the wok, pour the prepared sauce over them, and mix well. Reduce the heat to low, cover with a lid, and let it cook for 2 minutes.
- Finish the dish: Remove the lid and stir-fry for an additional 1 minute to let the sauce thicken slightly. Serve hot, garnished with sliced red chilli and freshly chopped coriander.
Notes
- For a spicier dish, increase the amount of red chilli or add a splash of chili oil.
- You can substitute the soy sauce with tamari for a gluten-free version.
- If aubergines absorb too much oil, use more oil gradually to ensure even cooking.
- Serve this dish with steamed rice or noodles for a complete meal.
- Use fresh coriander to add a burst of herbaceous flavor at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Keywords: hot and sour aubergines, Chinese aubergine recipe, vegetarian stir-fry, spicy aubergines, soy sauce aubergine, garlic aubergine stir-fry
