Aubergines In A Spicy Peanut Sauce

Sichuan-style aubergines are spicy, pungent and salty, but the addition of peanut butter and tahini in this recipe takes them to another level – and transforms them into the perfect comfort dish. Serve them with wheat flour noodles or steamed jasmine rice.

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Total Time
15 Minutes
1 tbsp of rapeseed oil, plus 1 tsp
300g of purple aubergine, sliced into 1cm x 3cm strips
1 red chilli, deseeded & finely sliced
1 tbsp of Shaohsing rice wine or dry sherry
For The Sauce
1 tsp of smooth peanut butter
1 tbsp of chilli bean paste
1 tsp of sesame paste, such as tahini
2 tbsp of low-sodium light soy sauce
1 tbsp of Chinkiang black rice vinegar or balsamic vinegar
1 tbsp of cornflour
50ml of cold water
For The Garnish & To Serve
1 spring onion, finely sliced
1 tsp of toasted sesame seeds
Step 1
Whisk together all the ingredients for the sauce in a jug, then set aside.
Step 2
Heat a wok over a high heat until smoking and add 1 tablespoon of rapeseed oil. Add the aubergine strips and stir-fry for 4-5 minutes while adding small drops of water to soften the aubergine – about 100ml in total. As the water evaporates, keep adding more.
Step 3
Once softened, push the aubergines to one side of the wok and add 1 teaspoon of rapeseed oil. Fry the sliced chilli for a few seconds, then season with the Shaohsing rice wine or dry sherry.
Step 4
Give the sauce a stir, then add to the wok and cook gently, stirring and tossing all the ingredients together until the sauce is heated through and has coated the aubergines – about 2 minutes.
Step 5
Garnish with the spring onion and toasted sesame seeds and serve immediately.

Stir Crazy by Ching-He Huang is published by Kyle Books.

Photography: Tamin Jones

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