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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash and pat dry the aubergines, then brush or spray them with oil.
Bake at 185 C for 35 minutes, or until very soft.
Gently fry the chopped garlic in oil over low heat for 5-8 minutes, taking care not to burn it.
Add the dried chillies and cook for 5 more minutes.
Remove from the heat and stir in the oyster sauce, soy sauce, sugar, and white pepper.
Slice the baked aubergines in half and score the flesh without cutting through the skin.
Spread the sauce over the aubergines and bake for another 10 minutes.
Serve with chilli oil and garnish with spring onions.
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Cook the garlic nice and slow.
Use vegetarian oyster sauce to keep it fully vegetarian.
Can I make this dish vegetarian?
Yes, use vegetarian oyster sauce to keep it fully vegetarian.
How do I know when the aubergines are done?
The aubergines are done when they are very soft after baking.
What can I use instead of chilli oil?
You can use any spicy oil or omit it if you prefer less heat.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use a different type of pepper?
Yes, you can use black pepper if you prefer.
