Good Food · Vegetables · VegieBox

Vegies Box Recipe No.4

Good for your heart and brain; helps in digestion; has anti bacterial properties; anti-ageing; helps with weight loss; keeps diabetes under control. Wow! A vegetable does all that? That’s right, and it is a very versatile vegetable too. It can be fried, boiled, roasted, marinated, pickled, and even eaten as a dip. It is named after its shape. It varies in colour from white to green to dark purplish-black.

 What is this incredible vegetable, you ask?

Some call it ‘eggplant’, whilst others call it ‘aubergine’.  I call it brinjal. I chose to use these two luscious looking brinjals in a Sichuan dish. I have added my own personal touch, and it is not as spicy as you would traditionally eat it. If you haven’t tried Sichuan cuisine yet – you should.  It is tasty, and one of the most popular Chinese cuisines other than Cantonese cuisine. A key ingredient in Sichuan cooking is the spice ‘prickly ash’. wmpricklyash

Brinjal Sichuan Style (naturally gluten free, egg free, corn free, sugar free, nut free, vegetarian)

Brinjal Sichuan Style
Brinjal Sichuan Style


  • 2 large brinjals (eggplants)
  • 1 red pepper
  • 2 cloves of fresh garlic
  • A piece of fresh ginger (about a teaspoon)
  • Salt to season
  • Sunflower oil, for frying
  • A few drops of prickly ash oil, for flavour (or sesame oil)
  • 1 Tablespoon of dark vinegar
  • A teaspoon of prickly ash peppercorns
  • A teaspoon of vegetable stock powder
  • 1 Tablespoon of dark vinegar
  • 1/4 cup of fermented black beans (this is a special ingredient, which may be omitted if not available)


  1. Wash and cut the brinjal into chunks or slices
  2. Place into filtered water and let stand whilst preparing the remainder of the ingredients, then drain
  3. Peel garlic and chop along with ginger
  4. Wash, cut and de-seed the red pepper
  5. In a wok/pan, heat two tablespoons of sunflower oil (or other cooking oil) on high heat
  6. Sprinkle the prickly ash into the wok and when it starts to sizzle, add the garlic and ginger and fry for about a minute
  7. Add the brinjal and stir gently
  8. Add the salt and bean paste and cook, on medium-low heat, covered for 2-3minutes, until the brinjal is tender
  9. Remove the lid, add the peppers,and vinegar, stir and fry for about another  minute
  10. When the peppers start to darken, turn off the heat
  11. Stir in a couple of drops (about half a teaspoon) of prickly ash oil (or omit)
  12. Remove from heat and serve immediately, with rice
1: Ingredients 2: Fry the prickly ash 3: Add the brinjal 4: Add the black beans
1: Ingredients
2: Fry the prickly ash
3: Add the brinjal
4: Add the black beans

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