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    Fried Aubergine With Chilli And Salad Onions

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    Fried Aubergine With Chilli And Salad Onions

    A surprisingly rich vegetable dish here, considering the relatively restrained ingredients. Perhaps it is down to the remarkable capacity that the aubergine has to soak up oil while being cooked – no bad thing, in this case. This remains one of the nicest sweet/sour dishes I know.

    • Vegetarian
    • Preparation time: 15 minutes, plus 1 hour degorging
    • Cooking time: 20 minutes
    • Total time: 35 minutes, plus 1 hour degorging 60 minutes 35 minutes

    Serves: 4


    • 500g Aubergine, cut into 2.5cm cubes
    • 50ml Vegetable oil
    • 1 tbsp Sesame oil
    • 3 tbsp Rice vinegar
    • 2 tbsp Ginger syrup (taken from a jar of stem ginger)
    • 2 tbsp Soy sauce
    • 1 Salad onion, finely shredded lengthways
    • 1 tbsp Fresh root ginger, grated
    • 1 tsp Dried chilli flakes
    • 1½ tbsp Chopped coriander


    1. Sprinkle the aubergine with salt, then, using your hands, mix together in a colander. Leave to drain for 45 minutes to 1 hour, then rinse in a sink of cold water. Drain, tip onto some kitchen paper and carefully pat dry.
    2. Heat the vegetable oil in a non-stick frying pan until smoking and fry the aubergine briskly for about 10 minutes, until well coloured. Lift out onto a double layer of kitchen towel to drain.
    3. Pour the sesame oil, vinegar, ginger syrup and soy sauce into the pan; allow to bubble, then put the aubergines back in. Cook gently, stirring carefully, for 5 minutes. Add the salad onion, ginger, chilli and coriander. Cook for another 2 minutes, then allow to cool a little in a dish before serving.

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    Drinks recommendation

    The Corker recommends- Californian Pinot Gris has the roundness and upholstery to cope with this dish’s Asian excitements.


    Average user rating

    5 stars