Sichuanese aubergine by Andrew Wong

Vegetable oil: 3 tbsp

Chilli bean paste: 1 1/2 tbsp of fermented chilli bean paste.

Black bean sauce: 1/2 tbsp (readymade sauce)

Dried red chillis: 3–4, cut widthways into 2 lengths.

Chilli flakes: a pinch

Rice wine: 2 tbsp of Shaoxing rice wine.

Chinese red vinegar: 2 tbsp

Vegetable stock: 100ml vegetable or chicken stock.

Caster sugar: 4 tsp

Chef Andrew Wong shares the recipe for his hit sweet, sour and spicy Sichuanese aubergine dish from his eponymous restaurant A. Wong in London

Chef Andrew Wong's Sichuanese aubergine has been the most popular dish at A. Wong since it first opened in 2012. "We must have sold several thousand portions of it and I am sure it has something to do with the fact that it is a dish without pretense,” he says.

Below, he shares his recipe for the hit sweet, sour and spicy dish where the fermented chilli bean paste creates an umami-rich taste that he says can almost be described as “meaty” because of its unique velvety texture. "The heat of the chilli bean paste is beautifully intense and the vibrant, glowing red colour makes it very appealing for a romantic date,” he adds.

Find out how to make Wong's sell-out dish with the simple recipe below.

How to make Andrew Wong's Sichuanese aubergine

Remove the tops from the baby aubergines and cut them in half lengthways.

Add the oil to a hot wok and lightly fry off the chilli bean paste, black bean sauce, dried chillies and chilli flakes.

Add the aubergine halves and lightly fry before adding the wine, red vinegar, stock and sugar.

Cook until reduced slightly before serving.

This article was last updated on 01/04/2025.