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  • Writer's pictureDavid

Szechuan Aubergine & Peppers

A really simple dish of aubergine and peppers. The Szechuan sauce isn't as simple, but holy moly it's a tasty one! This is obviously a dish for the vegans too.

Spicy, sweet, thick and dark - this is a belter of a dish. The sauce is more involved, but not ludicrously so. In case you're wanting to do something else in Szechuan sauce, the recipe is available separately. As is the seroendeng at the end.




red peppers

spring onion



Szechuan Sauce

Szechuan peppercorns - or any good peppercorns

dark soy sauce

chillies - fresh or dried



rice vinegar

Xiaoxing rice wine - or Mirin - or dry sherry

sesame oil

honey - you can use agave or syrup; I'm using golden syrup, maple would do, but it does have a very distinctive taste


Watch the video


For the sauce

  • Peel the ginger (teaspoon - remember?) and the garlic

  • Grate them both

  • In a bowl put:

  • Grated ginger & garlic

  • A lot of pepper

  • Finely chopped chillies

  • 1tbsp rice vinegar

  • 1tbsp rice wine

  • 1/4 cup dark soy

  • 1tbsp sesame oil

  • 3tbsp honey - or syrup

  • Mix thoroughly to a gloop

The main bit

  • Top, tail and chop your aubergine (I like to slice it into thick, triangular-ish wedges)

  • Dredge thee aubergine in cornflour - enough to coat it properly

  • Slice the pepper into long, thin strips

  • Slice the spring onion into thin strips also

  • A good glug of oil in a wok or large pan. Usually stir frying takes little oil, but your flour is going to use it up in no time

  • Aubergine in and stir them, but let them sit a bit too; you want them nicely coloured

  • Peppers in and stir everything around for 2-3 minutes

  • Spring onions in

  • Add the Szechuan sauce and stir through, letting the sauce heat up and thicken

  • Cook some noodles

  • Add some rice vinegar to the noodles and stir it through

  • Plate it up and add a sprinkle of seroendeng for some texture and a nice bite

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