Aubergines in chinese sauce

vinete in sos chinezesc

This Saturday we wanted to change the register a bit and go fusion. I made this recipe a while ago and it just stuck in my head. I’d say that it was a Chinese day theme given that in the morning I went in the Chinese Town and I’ve warmed up with lots of Chinese food: sweet pork ribs, bamboo with veggies, beef and onions and Chinese aubergines (not as good as mine, obviously – sorry chinese guys cooking there). I stopped by the Chinese Supermarket and stock on some uber-good soy sauce, some dehydrated peas with wasabi (love, love, love) and…durian flavored candy (whaaatttt!!!!-that’s what they said).

If I wasn’t obvious enough, I LOVE CHINESE FOOD!!!! So, yeah, I confessed my sins, hahahaha!!!

Now let’s get back to our aubrigines bathed in rosé (yeah, we didn’t have rice wine, thank God we have a fancy girlfriend that drinks rosé…always saving the situation!), soy sauce, garlic and chili peppers. Curious much?

 vinete in sos chinezesc

You’ll need:

  • Sunflower oil
  • Sesame oil – 1 tbsp
  • Aubergines – 1 kg
  • Garlic – 2 bulbs (small if organic or 1 big from the store)
  • Chilies – 1
  • Vegie stock – 1 cup
  • Soy sauce – 1 cup
  • Rosé – 1/2 glass
  • Starch – 1 tsp


When I first tried this recipe I got inspired by Maya and we loved it.

I pealed the aubergines zebra style and cut them into cm slices, fried them in about 1 tbsp of oil each batch using two frying pans to speed up things.

When I was done frying the little monkies I threw them in a wok in about 2 tbsp. of sunflower oil and 1 tbsp sesame oil, threw garlic and chilies and fried for about 3 minute the whole shebang, then I poured the stock and wine turning up the heat so that the alcohol can evaporate.    

After another 3 minute I salted with soy sauce, about 100 to 150 ml and I let everything simmer away for about 7-10 minutes stirring occasionally. When everything was done and perfect I sprinkled 1 tsp of starch to thicken the sauce and turned off the heat.  

I hardly could make the jackals invading the wok step away so that I could serve this wonder rightly: with steamed rice (or rice noodles) and more soy sauce … Happy Days! as Jamie Oliver says.

Chinese Power!

vinete in sos chinezesc-9573

Text & Cook: Stinga Simona
Foto: Stoica Ionela
Inspired by: Maya’s World


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