Hot & sour aubergine

Hot & sour aubergine

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(7 ratings)

Prep: 10 mins Cook: 10 mins plus soaking


Serves 2
This Chinese favourite is made vegetarian with velvety-soft aubergines and given a pleasingly sharp tang with black vinegar

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal301
  • fat12g
  • saturates2g
  • carbs34g
  • sugars28g
  • fibre13g
  • protein6g
  • salt2.8g
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  • 1 large aubergine, or 2 medium, cut into long batons



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 100g green beans, trimmed and halved
  • 2 tbsp vegetable oil
  • 1 large onion, cut into thick half-moons



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red chilli, halved, deseeded and thinly sliced

For the sauce

  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp tomato purée
  • 2 tbsp Chinese black vinegar or balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tbsp golden caster sugar
  • 1 tsp cornflour dissolved in 2 tbsp water
  • cooked rice, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  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.

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Comments, questions and tips

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RosieVimes's picture
23rd Sep, 2015
Good flavours and really filling. Served ours with noodles instead of rice and left out the caster sugar. Definitely one to return to!
23rd Sep, 2015
Delicious flavours. I added some garlic with the onion and some lime juice and ground black pepper in the final stage. I soaked the aubergines which I had never done before - next time I think I will just leave them to release their juices between layers of kitchen towel sprinkled with salt. Also, I think the aubergines (I used two) require frying in batches and in a very generous amount of oil. Served with coconut and lime rice as recommended in the side bar - great combo.
Julia S
20th Sep, 2015
Really did not enjoy this dish. Just not hot enough or sour enough!
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