Full of umami flavour from fermented chilli bean sauce, this is a classic dish from the Szechuan region that is perfectly saucy, spicy, and fragrant. Plus, it’s super easy to make (as if you needed another reason to try it)!
Serving guide
Choose your portion size.
RICE TO MEET YOU
Rinse the rice under cold water until it runs clear. Place in a lidded pot over medium-high heat with 180ml of cold, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Remove from the heat and fluff up with a fork.
GOLDEN Aubergine
Place a pan or wok over medium heat with a drizzle of oil. When hot, add the Aubergine chunks and fry for 5-6 minutes until cooked through and starting to brown, shifting occasionally. Remove from the pan.
MUSHIE MANIA
Boil the kettle. Return the pan or wok to a medium heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5-6 minutes until golden, shifting occasionally. Remove from pan and set aside.
BEAN THERE
Submerge the edamame beans in boiling water for 2-3 minutes until plump and heated through. Drain and set aside. In a bowl, add 5ml of cold water and the Cornflour. Mix until there are no lumps.
SZECHUAN THE HEAT
Return the pan or wok to a medium heat with 10ml of oil. When hot, add the peppercorns and cook for 2-4 minutes until fragrant and slightly brown. Remove the peppercorns from the pan and reserve the oil in the pan. Discard the peppercorns.
IT’S SOY TASTY
Return the pan or work, with the oil, to a medium heat. When hot, add the spring onion whites and fry for 1-2 minutes until soft, shifting constantly. Add the Chilli bean sauce (to taste) and fry for 1 minute until fragrant, shifting constantly. Add the fried aubergines and mushrooms, the soy sauce, and 80ml of water. Reduce the heat slightly and leave to simmer for 3-4 minutes until slightly reduced. Add the Cornflour slurry and mix until the sauce thickens. Season with a sweetener of choice, salt, and pepper.
TIME TO DIG IN!
Make a bed of the sushi rice. Top with the saucy aubergines, mushrooms, and the edamame beans. Garnish with the chopped coriander, the spring onion greens, and the sliced Chilli (to taste). Cheers, Chef!
RICE TO MEET YOU
Rinse the rice under cold water until it runs clear. Place in a lidded pot over medium-high heat with 370ml of cold, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Remove from the heat and fluff up with a fork.
GOLDEN Aubergine
Place a pan or wok over medium heat with a drizzle of oil. When hot, add the Aubergine chunks and fry for 5-6 minutes until cooked through and starting to brown, shifting occasionally. Remove from the pan.
MUSHIE MANIA
Boil the kettle. Return the pan or wok to a medium heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5-6 minutes until golden, shifting occasionally. Remove from pan and set aside.
BEAN THERE
Submerge the edamame beans in boiling water for 2-3 minutes until plump and heated through. Drain and set aside. In a bowl, add 10ml of cold water and the Cornflour. Mix until there are no lumps.
SZECHUAN THE HEAT
Return the pan or wok to a medium heat with 20ml of oil. When hot, add the peppercorns and cook for 2-4 minutes until fragrant and slightly brown. Remove the peppercorns from the pan and reserve the oil in the pan. Discard the peppercorns.
IT’S SOY TASTY
Return the pan or work, with the oil, to a medium heat. When hot, add the spring onion whites and fry for 1-2 minutes until soft, shifting constantly. Add the Chilli bean sauce (to taste) and fry for 1 minute until fragrant, shifting constantly. Add the fried aubergines and mushrooms, the soy sauce, and 160ml of water. Reduce the heat slightly and leave to simmer for 3-4 minutes until slightly reduced. Add the Cornflour slurry and mix until the sauce thickens. Season with a sweetener of choice, salt, and pepper.
TIME TO DIG IN!
Make a bed of the sushi rice. Top with the saucy aubergines, mushrooms, and the edamame beans. Garnish with the chopped coriander, the spring onion greens, and the sliced Chilli (to taste). Cheers, Chef!
RICE TO MEET YOU
Rinse the rice under cold water until it runs clear. Place in a lidded pot over medium-high heat with 550ml of cold, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Remove from the heat and fluff up with a fork.
GOLDEN Aubergine
Place a pan or wok over medium heat with a drizzle of oil. When hot, add the Aubergine chunks and fry for 6-7 minutes until cooked through and starting to brown, shifting occasionally. Remove from the pan.
MUSHIE MANIA
Boil the kettle. Return the pan or wok to a medium heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 6-7 minutes until golden, shifting occasionally. You may need to do this step in batches. Remove from pan and set aside.
BEAN THERE
Submerge the edamame beans in boiling water for 2-3 minutes until plump and heated through. Drain and set aside. In a bowl, add 15ml of cold water and the Cornflour. Mix until there are no lumps.
SZECHUAN THE HEAT
Return the pan or wok to a medium heat with 30ml of oil. When hot, add the peppercorns and cook for 2-4 minutes until fragrant and slightly brown. Remove the peppercorns from the pan and reserve the oil in the pan. Discard the peppercorns.
IT’S SOY TASTY
Return the pan or work, with the oil, to a medium heat. When hot, add the spring onion whites and fry for 1-2 minutes until soft, shifting constantly. Add the Chilli bean sauce (to taste) and fry for 1 minute until fragrant, shifting constantly. Add the fried aubergines and mushrooms, the soy sauce, and 240ml of water. Reduce the heat slightly and leave to simmer for 4-5 minutes until slightly reduced. Add the Cornflour slurry and mix until the sauce thickens. Season with a sweetener of choice, salt, and pepper.
TIME TO DIG IN!
Make a bed of the sushi rice. Top with the saucy aubergines, mushrooms, and the edamame beans. Garnish with the chopped coriander, the spring onion greens, and the sliced Chilli (to taste). Cheers, Chef!
RICE TO MEET YOU
Rinse the rice under cold water until it runs clear. Place in a lidded pot over medium-high heat with 750ml of cold, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Remove from the heat and fluff up with a fork.
GOLDEN Aubergine
Place a pan or wok over medium heat with a drizzle of oil. When hot, add the Aubergine chunks and fry for 6-7 minutes until cooked through and starting to brown, shifting occasionally. Remove from the pan.
MUSHIE MANIA
Boil the kettle. Return the pan or wok to a medium heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 6-7 minutes until golden, shifting occasionally. You may need to do this step in batches. Remove from pan and set aside.
BEAN THERE
Submerge the edamame beans in boiling water for 2-3 minutes until plump and heated through. Drain and set aside. In a bowl, add 20ml of cold water and the Cornflour. Mix until there are no lumps.
SZECHUAN THE HEAT
Return the pan or wok to a medium heat with 40ml of oil. When hot, add the peppercorns and cook for 2-4 minutes until fragrant and slightly brown. Remove the peppercorns from the pan and reserve the oil in the pan. Discard the peppercorns.
IT’S SOY TASTY
Return the pan or work, with the oil, to a medium heat. When hot, add the spring onion whites and fry for 1-2 minutes until soft, shifting constantly. Add the Chilli bean sauce (to taste) and fry for 1 minute until fragrant, shifting constantly. Add the fried aubergines and mushrooms, the soy sauce, and 320ml of water. Reduce the heat slightly and leave to simmer for 4-5 minutes until slightly reduced. Add the Cornflour slurry and mix until the sauce thickens. Season with a sweetener of choice, salt, and pepper.
TIME TO DIG IN!
Make a bed of the sushi rice. Top with the saucy aubergines, mushrooms, and the edamame beans. Garnish with the chopped coriander, the spring onion greens, and the sliced Chilli (to taste). Cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R223.42
for 4 servings · R55.86 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
-
Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
-
Aubergine needs 1 kgPallada Brinjal Avg 400 g 400 g at R16.00 · 2.5× packsR40.00
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Button Mushrooms needs 500 gButton Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
Not in the Woolies basket — source these elsewhere:
- Chilli Bean Sauce
- Szechuan Peppercorns
- Sushi Rice
- Low Sodium Soy Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Szechuan Braised Aubergine?
The preparation time for Szechuan Braised Aubergine with mushrooms & sushi rice is between 20 and 35 minutes.
What is the total time required to make Szechuan Braised Aubergine with mushrooms & sushi rice?
The total time required to make Szechuan Braised Aubergine with mushrooms & sushi rice is between 35 and 55 minutes.
How many servings does Szechuan Braised Aubergine provide?
4 servings
What are the main ingredients in Szechuan Braised Aubergine?
Aubergine, Button Mushrooms, Chilli, Chilli Bean Sauce, Cornflour, Edamame Beans, Fresh Coriander, Low-Sodium Soy Sauce, Spring Onion, Sushi Rice, Szechuan Peppercorn
What is the nutritional information of Szechuan Braised Aubergine?
Calories: 467, Carbs: 89 grams, Fat: grams, Protein: 17.4 grams, Sugar: 16.3 grams, Salt: 968 grams
How do I prepare Szechuan Braised Aubergine?
RICE TO MEET YOU: Rinse the rice under cold water until it runs clear. Place in a lidded pot over medium-high heat with 370ml of cold, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. Remove from the heat and fluff up with a fork. GOLDEN AUBERGINE: Place a pan or wok over medium heat with a drizzle of oil. When hot, add the aubergine chunks and fry for 5-6 minutes until cooked through and starting to brown, shifting occasionally. Remove from the pan. TIME TO DIG IN!: Make a bed of the sushi rice. Top with the saucy aubergines, mushrooms, and the edamame beans. Garnish with the chopped coriander, the spring onion greens, and the sliced chilli (to taste). Cheers, Chef! IT’S SOY TASTY: Return the pan or work, with the oil, to a medium heat. When hot, add the spring onion whites and fry for 1-2 minutes until soft, shifting constantly. Add the chilli bean sauce (to taste) and fry for 1 minute until fragrant, shifting constantly. Add the fried aubergines and mushrooms, the soy sauce, and 160ml of water. Reduce the heat slightly and leave to simmer for 3-4 minutes until slightly reduced. Add the cornflour slurry and mix until the sauce thickens. Season with a sweetener of choice, salt, and pepper. SZECHUAN THE HEAT: Return the pan or wok to a medium heat with 20ml of oil. When hot, add the peppercorns and cook for 2-4 minutes until fragrant and slightly brown. Remove the peppercorns from the pan and reserve the oil in the pan. Discard the peppercorns. BEAN THERE: Submerge the edamame beans in boiling water for 2-3 minutes until plump and heated through. Drain and set aside. In a bowl, add 10ml of cold water and the cornflour. Mix until there are no lumps. MUSHIE MANIA: Boil the kettle. Return the pan or wok to a medium heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5-6 minutes until golden, shifting occasionally. Remove from pan and set aside.
What should be prepared from my kitchen to make Szechuan Braised Aubergine?
Aubergine, Button Mushrooms, Chilli, Chilli Bean Sauce, Cornflour, Edamame Beans, Fresh Coriander, Low-Sodium Soy Sauce, Spring Onion, Sushi Rice, Szechuan Peppercorn
How many calories does Szechuan Braised Aubergine have?
467 calories
How much fat content does Szechuan Braised Aubergine have?
grams