Aubergines in Garlic and Chilli Sauce


As we know, Asians love to cook with aubergines and although the brinjal is believed to be of Indian origin, according to the Oxford Companion to Food by Alan Davidson, the first surviving mention of it is in a Chinese work on agriculture of the 5th century AD.

bar Aubergines in Garlic and Chilli Sauce
The ability of aubergines to soak up a lot of oil is lengendary, but this recipe uses very little oil and makes the most of fresh garlic, ginger and onions, very similar to Indian cooking.

Picture by Werner Van Peppen

Serves 4

2 medium sized aubergines
2 tbsp groundnut oil
4 spring onions, chopped
2 green chillies, chopped
1tsp peeled and grated root ginger
4 garlic cloves, crushed or finely chopped
200ml dry white or rice wine or dry sherry
1 tsp cornflour
1 tbsp soy sauce


Preheat the oven to 200C. Loosely wrap the aubergines in foil and bake for 45 minutes until soft.

When the aubergines are cool enough to handle, chop them into 2cm/1 inch cubes. Discard the tops.

Heat the oil on a medium heat in a large frying pan or wok. Add 3 of the spring onions and fry for 2 minutes. Tip in the chilli, ginger and garlic and mix.
Add 150ml of water followed by the wine or sherry and bring to the boil. Add the aubergines and cook for 3 minutes further, stirring occasionally.


(c) 2012