Aubergine in chilli bean sauce makes a delicious side dish as part of a Chinese meal. It's a fiery vegetarian recipe that is great served alongside other stir fries as part of a Chinese buffet meal. Why not make it instead of ordering a takeaway?
This aubergine in chilli bean paste is one of the recipes I learned how to make on holiday in China. We did a one day cookery course at the Yangshuo Cookery School and made quite a few delicious Chinese recipes.
The great thing about this recipe is that it's really easy to make and super tasty. The aubergine soaks up all the flavours of the chilli bean sauce, plus the garlic and ginger.
Even if you don't like aubergine it's definitely worth trying this. My husband is not normally keen on aubergine but he loved this! I'm sure it's the chilli bean sauce that makes all the difference.
What ingredients do you need?
To make this aubergine in chilli bean sauce recipe you'll need:
- Aubergine - I use one large aubergine to make this.
- Fresh root ginger - I slice it into thin batons and as it is stir fried so quickly it still has lots of texture as well as flavour.
- Garlic cloves - There is usually garlic in teh chilli bean paste but a little extra garlic is never a bad thing!
- Chilli bean paste - You can get this in Chinese or oriental supermarkets. Sometimes you can find it in larger supermarkets but if not then it's available on Amazon.
How do you make aubergine in chilli bean sauce?
This recipe is so easy to make. Prepare everything in advance as it cooks really quickly. Slice the aubergine into strips, peel and cut the ginger into batons and slice the garlic too.
Heat some oil in a wok. When it is hot, add the aubergine and stir fry on a medium to high heat for a couple of minutes. Then add the ginger, garlic, chilli bean paste and a dash of water. Continue to stir fry for another couple of minutes and then serve.
What to serve with aubergine in chilli bean sauce?
What is chilli bean paste?
Chilli bean paste is a Chinese condiment made from chillies and fermented beans (soybean and broad beans). It is also known as toban djan and doubanjiang and comes from the Sichuan region of China. It is used a lot in Sichuan cuisine.
What is chilli bean paste like?
It is a little similar to the Korean gochujang but is saltier and not so sweet.
I would really recommend trying to find chilli bean paste if you can. It's very spicy and has a lovely depth of flavour that goes really well in stir fries.
When you are using it just be aware that it is very salty so you are unlikely to need to add any salt or soy sauce or it will taste over-seasoned.
Storing and reheating
If you have any leftovers you can store them in the fridge for at least 3 days in an airtight container. To reheat you can stir fry again but just add a little water so it isn't too dry.
Alternatively you can microwave it or bake it in a covered container in the oven.
Can you freeze it?
Yes, if you have any leftovers then just put them in a freezer bag or container and you can freeze them for at least 3 months. Once defrosted reheat by stir frying or microwaving. The aubergine will be fairly soft but still really tasty.
More Chinese inspired recipes
If you love Chinese food then do try one of these:
You might also like my easy spicy midweek meals recipe collection.
Aubergine in Chilli Bean Sauce
- 1 aubergine finely sliced
- 20 g fresh ginger sliced into thin batons
- 2 garlic clove
- 3 tsp chilli bean paste
- Heat some oil in a wok.
- When it is hot, add the aubergine. When it is beginning to soften add the ginger, garlic and chilli bean paste.
- Stir fry for another minute then add couple of tablespoons of water.
- Cook for another minute or so till all the aubergine is cooked.
- Serve as a side dish as part of a Chinese meal.
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Do let me know if you make this aubergine in chilli bean paste or any of my other recipes. I love to get feedback from readers.
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