Sichuan-Style Braised Aubergines: A Vegan Flavor Adventure

Discover the flavorful experience of Sichuan-style braised aubergines, a vegan delight rich in ginger and garlic.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Sichuan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Aubergines

3 aubergines aubergines The star of the dish, offering rich texture; zucchini can substitute if needed.
rapeseed oil Ideal for roasting, it adds light flavor and healthy fats; sunflower oil works as an alternative.
fine sea salt Enhances flavors while drawing moisture during cooking; kosher salt can be used instead.

For the Tofu and Sauce

280 g extra-firm tofu Provides protein and a sturdy base; silken tofu is a softer option but will alter the texture.
2 cm fresh ginger Adds warmth; ground ginger is okay if fresh isn't available.
4 cloves garlic This ingredient lends pungency and aroma; garlic powder can substitute but won’t match fresh flavor.
100 g spring onions Offers a fresh, mild onion taste; feel free to use chives instead.

For the Rice Base

steamed rice This serves as a comforting base; for a gluten-free option, quinoa is perfect.

For the Sauce

1 tbsp cornflour Thickens the sauce for a delightful finish; tapioca starch is a good alternative.
4 tbsp doubanjiang A key flavor booster providing heat and depth; chili paste can be used if doubanjiang is unavailable.
2 tbsp light soy sauce Adds umami notes and saltiness; tamari or coconut aminos can be used for gluten-free.
2 tbsp rice vinegar Balances flavors with acidity; substitute apple cider vinegar for a different twist.
½ tbsp dark brown sugar This brings sweetness to balance the heat; consider maple syrup as a sweet alternative.

Equipment

Oven
Baking tray
Mixing Bowl
Large frying pan

Method

Step-by-Step Instructions

Preheat the oven to 220°C (200°C fan) or 425°F. Line a large baking tray with parchment paper.
Slice the aubergines into bite-sized pieces, rubbing them with rapeseed oil and fine sea salt. Spread them on the baking tray and roast for 20-25 minutes.
Mix 1 tablespoon of cornflour with water, then add doubanjiang, light soy sauce, rice vinegar, dark brown sugar, and more water until combined.
Add a splash of rapeseed oil to a frying pan over medium-high heat, cook the minced tofu for 4 minutes. Add ginger, garlic, and the whites of spring onions, stir-frying until golden.
Combine roasted aubergines with the tofu and sauce mixture, simmer for 2-3 minutes to thicken.
Top with spring onion greens and serve hot over steamed rice or quinoa.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 15gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gSodium: 600mgPotassium: 750mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 180mgIron: 3mg

Notes

Ensure aubergines are well coated with oil before roasting to prevent drying out. Adjust doubanjiang based on heat preference.

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