Hot & sour aubergines

Hot & sour aubergines

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(7 ratings)

Prep: 10 mins Cook: 25 mins


Serves 2
Skip the meat and try out a saucy vegetarian stir-fry with soy and vinegar sauce, fresh coriander and spicy chilli

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal298
  • fat18g
  • saturates2g
  • carbs29g
  • sugars23g
  • fibre7g
  • protein5g
  • salt1.8g
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  • 2-3 tbsp vegetable oil
  • 1 large or 2 smaller aubergines, cut into 2½ cm chunks



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

  • 1 large onion, cut into half moons



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

  • 2 garlic cloves, thinly sliced
  • 1 red chilli, thinly sliced
  • small pack coriander

For the sauce

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp Chinese black or red wine vinegar
  • 1 tbsp golden caster sugar
  • 1 tsp cornflour, dissolved into 2 tbsp water


  1. In a small bowl, mix together the sauce ingredients. Heat a large frying pan and pour in 1 tbsp of the oil. Season the aubergine and brown on all sides until soft (you may need to add another 1 tbsp oil as they cook) – this will take about 15 mins. Set aside.

  2. Pour the remaining oil into a wok. Add the onion and garlic, and stir-fry for 3-4 mins on a low heat until the onion is soft and the garlic golden. Add the aubergine and pour the sauce over. Stir together, turn the heat down to low and cover with a lid for 2 mins. Take the lid off and stir-fry again for 1 min more. Serve with chilli slices and coriander sprinkled over.

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Comments, questions and tips

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Wayward Aussie
20th Jan, 2016
Good recipe. Added 2tbsp of sesame seeds. Could do with slightly more golden caster sugar to soften the sourness.
AnnieGambles's picture
30th Mar, 2015
The sauce was far too sweet and lacked depth. It would have been improved by some spiciness but the chilli sprinkled over at the end wasn't enough to rescue it. Also, I think the recipe time for cooking the aubergine should have been doubled to give it time to soften nicely. It's a shame, I was really looking forward to making this but it was disappointing. I won't be making it again.
raja_gt's picture
4th Jun, 2014
8th Apr, 2014
Really delicious for such a simple recipe!
6th Mar, 2014
Also, I only rated 4 cause it isn't that filling (served with a decent potion of rice).
6th Mar, 2014
This smelled really vinegary when we were cooking it but it doesn't taste it. Really surprised at how nice this. The chilli and coriander really added to it, but we had one with and one without and both enjoyed our meal. Served with thai rice. Also, I misread and used Chinese Rice Vinegar, but doubt that affected it too much.
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