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Aubergine In Black Bean Sauce

Preparation Time: 10 min. Cooking Time: 25 min. Serves 4


2 Aubergine (Eggplant)

4 Spring Onions Sliced Diagonally

3 Thin Red Chillies Thinly Sliced Diagonally

½ inch Ginger Thinly Sliced

3 tbsp Oil

2 tsp Salt


1½ tbsp Malt Vinegar

1 tbsp Rice Vinegar or Dry Sherry

2 tbsp Light Soy Sauce (Low Sodium)

1 tbsp Sesame Oil

5 tbsp Black Bean Sauce

1 tbsp Garlic Paste

½ tbsp Green Chilli Paste

1 tbsp Demerara Sugar

1 tbsp Cornflour

1 tbsp Water


  1. Cut the aubergines into chunks, place them in a colander, sprinkle over the salt, and leave them to drain for 30 minutes. Rinse under cold water to remove the salt and let it drain.

  2. In a bowl, mix the malt vinegar, rice vinegar, soy sauce, sesame oil, black bean sauce, garlic paste, chilli paste, sugar, cornflour and water and keep aside.

  3. Heat the oil in a wok on medium-high heat, add aubergine and stir-fry for 5-6 minutes until the aubergine has started to brown.

  4. Add the sauce and ginger, mix well, stir-fry for 1-2 minutes, then add the spring onions and red chillies, mix and sauté for a minute.

  • Serve hot with steamed white rice or egg-fried rice.

Aubergine In Black Bean Sauce | The Rasoi Recipes
Aubergine In Black Bean Sauce | The Rasoi Recipes


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