Vegan recipe: Spicy aubergine with yellow bean sauce

This week’s vegan recipe is Chinese for a change, lest you get the impression I only eat Indian food (which wouldn’t be that far from the truth). Also I’ve done the photos myself – hopefully you like their bokeh-filled food porniness ;)

You could put tofu in this, and also ground pork, but since I don’t really eat the former and the latter would kill the point of Vegan Day, I’ve just made it veggie only.


– 2 large aubergines
– 2 onions
– 1/3 of a can of crushed yellow beans
– Chinese cooking wine (Shaoxing rice wine)
– 1 tbs of finely chopped fresh ginger
– 3 red dried chillis, chopped in half
– 3 fresh green chillis


  1. Chop the aubergines into thumb (big man thumbs) sized pieces, toss with a bit of oil and roast in the oven (about 180º) until they look like the picture to the right. They won’t be fully soft, but almost there and nicely browned.
  2. Meanwhile, fry the ginger in a bit of oil, and when it starts to soften (after a minute or so) add the onion, which you’ve chopped (size isn’t so important, but bigger pieces = longer cooking time) and the red chilies. Fry till the onions are soft and slightly browned. Don’t let the dried chilies burn.
  3. Add some rice wine – a couple of sloshes of the bottle –  to the pan with the onions, then the aubergine, and then the yellow bean sauce and a bit of water. Simmer gently for about 7 or so minutes, adding more water if you need to.
  4. Finally, stir in the chopped green chilli. You might want to omit this if you’re not as badass as me ;)
  5. Serve on top of rice.

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