Spicy aubergine stir fry with ginger, chilli bean sauce and mirin.

Main, serves 2

The spicy Asian flavours tie in nicely with the Lowlander Indonesian Pale Ale.
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  • 2 aubergines cut in strips of 5 cm
  • 6 tbsp sunflower oil
  • 2 cloves of garlic, finely chopped
  • 20 gr of fresh ginger, grated
  • 1 tbsp chili bean sauce
  • 2 tbsp dark rice vinegar
  • 2 tbsp light soy sauce
  • 1 tbsp mirin
  • 2 tsp honey
  • 1 dl water
  • 1 tbsp cornflour
  • 2 tbsp cold water
  • 2 spring onions, in fine rings
  • 2 tsp sesame oil (optional)
  • 1 tsp toasted sesame seeds

This is how you make it:

  1. Fry the aubergine in 5 tablespoons of oil on high heat until golden and soft. Drain on kitchen paper and save the aubergine for later use.
  2. Meanwhile, heat 1 tablespoon of oil and fry the garlic with the ginger, add the aubergine and fry the aubergine for another minute.
  3. Stir in the chili bean sauce, rice vinegar, soy sauce, mirin, honey and water and simmer until the aubergine is buttery soft.
  4. Mix the cornflour with two tablespoons of water and use it to bind the sauce.
  5. Serve the stewed aubergine in a deep plate, garnish with spring onion and drizzle with some sesame oil if you wish. Top with toasted sesame seeds and serve with rice.

Best enjoyed with a glass of Lowlander Indonesian Pale Ale.