eCook Meal
Fragrant Sichuan Aubergine
with jasmine rice, chilli bean sauce & toasted peanuts
This flavour-packed recipe is from the Sichuan region of China! Fluffy jasmine rice is smothered with seared aubergine and red pepper in a sticky chilli bean sauce; with spring onion, basil, and peanuts for the perfect finish.
Serving guide
Choose your portion size.
BUBBLE THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MMM, GROUNDNUTS
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PAN FRY THE Aubergine
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the sliced Aubergine for 4-5 minutes per side until crispy on the outside but soft in the middle. Remove from the pan on completion and allow to drain on some paper towel.
MAKE THAT GORGEOUS SAUCE
Place the corn flour in a bowl and gradually mix in 2 tbsp of water until a runny paste – this is called a slurry! Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the white spring onion slices, grated Garlic, and chopped Chilli to taste for 1-2 minutes until fragrant, shifting constantly. Stir in the chilli bean sauce, black vinegar, and chopped peppers. Pour in 150ml of water and stir until incorporated. Once boiling, mix in the slurry and cook for 30-45 seconds until glossy. Gently submerge the Aubergine and baste for 1-2 minutes until reheated. Pour in the sesame oil and stir in half of the basil leaves until wilted. Remove from the heat.
TUCK IN!
Dish up the fluffy jasmine rice and spoon over the saucy Aubergine and peppers. Garnish with the chopped, toasted peanuts, the green spring onion slices, and the remaining basil leaves. Stunning, Chef!
BUBBLE THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MMM, GROUNDNUTS
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PAN FRY THE Aubergine
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the sliced Aubergine for 5-6 minutes per side until crispy on the outside but soft in the middle. Remove from the pan on completion and allow to drain on some paper towel.
MAKE THAT GORGEOUS SAUCE
Place the corn flour in a bowl and gradually mix in 45ml of water until a runny paste – this is called a slurry! Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the white spring onion slices, grated Garlic, and chopped Chilli to taste for 1-2 minutes until fragrant, shifting constantly. Stir in the chilli bean sauce, black vinegar, and chopped peppers. Pour in 300ml of water and stir until incorporated. Once boiling, mix in the slurry and cook for about a minute until glossy. Gently submerge the Aubergine and baste for 1-2 minutes until reheated. Pour in the sesame oil and stir in half of the basil leaves until wilted. Remove from the heat.
TUCK IN!
Dish up the fluffy jasmine rice and spoon over the saucy Aubergine and peppers. Garnish with the chopped, toasted peanuts, the green spring onion slices, and the remaining basil leaves. Stunning, Chef!
BUBBLE THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MMM, GROUNDNUTS
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PAN FRY THE Aubergine
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the sliced Aubergine for 5-6 minutes per side until crispy on the outside but soft in the middle. Remove from the pan on completion and allow to drain on some paper towel.
MAKE THAT GORGEOUS SAUCE
Place the corn flour in a bowl and gradually mix in 45ml of water until a runny paste – this is called a slurry! Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the white spring onion slices, grated Garlic, and chopped Chilli to taste for 1-2 minutes until fragrant, shifting constantly. Stir in the chilli bean sauce, black vinegar, and chopped peppers. Pour in 300ml of water and stir until incorporated. Once boiling, mix in the slurry and cook for about a minute until glossy. Gently submerge the Aubergine and baste for 1-2 minutes until reheated. Pour in the sesame oil and stir in half of the basil leaves until wilted. Remove from the heat.
TUCK IN!
Dish up the fluffy jasmine rice and spoon over the saucy Aubergine and peppers. Garnish with the chopped, toasted peanuts, the green spring onion slices, and the remaining basil leaves. Stunning, Chef!
BUBBLE THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MMM, GROUNDNUTS
Place the Peanuts in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PAN FRY THE Aubergine
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the sliced Aubergine for 5-6 minutes per side until crispy on the outside but soft in the middle. Remove from the pan on completion and allow to drain on some paper towel. You will need to do this step in batches to avoid overcrowding the pan.
MAKE THAT GORGEOUS SAUCE
Place the corn flour in a bowl and gradually mix in 90ml of water until a runny paste – this is called a slurry! Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the white spring onion slices, grated Garlic, and chopped Chilli to taste for 2-3 minutes until fragrant, shifting constantly. Stir in the chilli bean sauce, black vinegar, and chopped peppers. Pour in 500ml of water and stir until incorporated. Once boiling, mix in the slurry and cook for about a minute until glossy. Gently submerge the Aubergine and baste for 1-2 minutes until reheated. Pour in the sesame oil and stir in half of the basil leaves until wilted. Remove from the heat.
TUCK IN!
Dish up the fluffy jasmine rice and spoon over the saucy Aubergine and peppers. Garnish with the chopped, toasted peanuts, the green spring onion slices, and the remaining basil leaves. Stunning, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R154.78
for 4 servings · R38.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Sesame Oil needs 20 mlOrganic Sesame Oil 250 ml 250 ml at R130.00 · 8% of packR10.40
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Spring Onion needs 3Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Aubergine needs 1 kgPallada Brinjal Avg 400 g 400 g at R16.00 · 2.5× packsR40.00
-
Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
-
Fresh Basil needs 30 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 8% of packR5.62
Not in the Woolies basket — source these elsewhere:
- Chilli Bean Sauce
- Black Vinegar
- Red Bell Pepper
- Corn Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Fragrant Sichuan Aubergine?
The preparation time for Fragrant Sichuan Aubergine with jasmine rice, chilli bean sauce & toasted peanuts is between 30 and 45 minutes.
What is the total time required to make Fragrant Sichuan Aubergine with jasmine rice, chilli bean sauce & toasted peanuts?
The total time required to make Fragrant Sichuan Aubergine with jasmine rice, chilli bean sauce & toasted peanuts is between 40 and 60 minutes.
How many servings does Fragrant Sichuan Aubergine provide?
4 servings
What are the main ingredients in Fragrant Sichuan Aubergine?
Aubergine, Black Vinegar, Chilli, Chilli Bean Sauce, Corn Flour, Fresh Basil, Garlic, Jasmine Rice, Peanuts, Red Bell Pepper, Sesame Oil, Spring Onion
What is the nutritional information of Fragrant Sichuan Aubergine?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Fragrant Sichuan Aubergine?
MAKE THAT GORGEOUS SAUCE: Place the corn flour in a bowl and gradually mix in 45ml of water until a runny paste – this is called a slurry! Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the white spring onion slices, grated garlic, and chopped chilli to taste for 1-2 minutes until fragrant, shifting constantly. Stir in the chilli bean sauce, black vinegar, and chopped peppers. Pour in 300ml of water and stir until incorporated. Once boiling, mix in the slurry and cook for about a minute until glossy. Gently submerge the aubergine and baste for 1-2 minutes until reheated. Pour in the sesame oil and stir in half of the basil leaves until wilted. Remove from the heat. TUCK IN!: Dish up the fluffy jasmine rice and spoon over the saucy aubergine and peppers. Garnish with the chopped, toasted peanuts, the green spring onion slices, and the remaining basil leaves. Stunning, Chef! BUBBLE THE RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. MMM, GROUNDNUTS: Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. PAN FRY THE AUBERGINE: Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the sliced aubergine for 5-6 minutes per side until crispy on the outside but soft in the middle. Remove from the pan on completion and allow to drain on some paper towel.
What should be prepared from my kitchen to make Fragrant Sichuan Aubergine?
Aubergine, Black Vinegar, Chilli, Chilli Bean Sauce, Corn Flour, Fresh Basil, Garlic, Jasmine Rice, Peanuts, Red Bell Pepper, Sesame Oil, Spring Onion
How many calories does Fragrant Sichuan Aubergine have?
calories
How much fat content does Fragrant Sichuan Aubergine have?
grams