Amsterdam Foodie

Spicy Sichuan aubergine recipe

I love all things chilli, so Sichuan cuisine is one of my favourites. Serves 2.


  • 3 aubergines
  • 3 tablespoons soy sauce
  • 2 tablespoons chilli oil
  • Half teaspoon sesame oil
  • 2 teaspoons Chinkiang vinegar
  • 1 teaspoon sugar
  • 1 tablespoon Sichuan peppercorns – toasted and lightly crushed
  • 2 spring onions – finely slices
  • Rice to serve


  1. Prick the aubergines in several places with a fork and bake for 1 hour at 200 degrees C.
  2. Meanwhile, make the sauce by mixing the soy sauce, chilli oil, sesame oil, vinegar, sugar and half the Sichuan peppercorns in a bowl.
  3. Once the aubergines are soft, scoop out the flesh and roughly dice it.
  4. Mix the aubergine with the sauce and serve over rice, garnished with the spring onions and the rest of the Sichuan peppercorns

sichuan aubergine


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