Hot & sour aubergine

This Chinese favourite is made vegetarian with velvety-soft aubergines and given a pleasingly sharp tang with black vinegar

  • Prep:10 mins
    Cook:10 mins
    plus soaking
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 301
  • fat 12g
  • saturates 2g
  • carbs 34g
  • sugars 28g
  • fibre 13g
  • protein 6g
  • salt 2.8g


  • 1 large aubergine, or 2 medium, cut into long batons
  • 100g green beans, trimmed and halved
  • 2 tbsp vegetable oil
  • 1 large onion, cut into thick half-moons
  • 1 red chilli, halved, deseeded and thinly sliced
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp tomato purée
  • 2 tbsp Chinese black vinegar or balsamic vinegar
  • 1 tbsp golden caster sugar
  • 1 tsp cornflour dissolved in 2 tbsp water
  • cooked rice, to serve


  1. Put the aubergine in a bowl of lightly salted water and stand for 30 mins to soften. Drain and pat dry. Blanch the green beans in boiling water for 1 min then drain, rinse in cold water and drain again.

  2. To make the sauce, combine all the ingredients in a small bowl and set aside.

  3. Heat the oil in a large frying pan or wok over medium-high heat. When hot, cook the aubergine pieces until nicely browned on all sides – don’t turn them too early, let them get a nice colour first. When they start to brown, add the onion and chilli, and keep stir-frying for 4 mins or until soft.

  4. Add the sauce and green beans, cover with a lid, lower the heat and simmer for 2 mins or until the aubergine is soft. Serve with rice.

Suggested recipes from this collection...