Szechuan Style Egg Plant

From Robin Knight, chef/owner of The Greenhouse, Manchester's first vegetarian restaurant.

Szechuan Style Egg Plant

Serves: 6 People

6 medium/large Aubergines (2000/2500g approx. in total)
3 medium/large Red peppers (600/700g approx. in total)
500g Oyster Mushrooms
600g Okra
50ml organic Sesame Oil (preferably toasted for a better flavour)
125ml organic Tamari (keeps the dish gluten free, otherwise could use soy sauce)
Head of Garlic (peeled and crushed)
3 or 4 Chillies (chopped with seeds)
Small piece of Root Ginger (peeled and grated)
50g white Cane Sugar
50ml medium Sherry
6 Spring Onions

400/450g organic Brown Rice
100/125g Cashew Nuts (roughly chopped or broken into small pieces)
150/175g shredded Pineapple chunks
90/100ml organic Tamari
25gm Salt
3 litres of Water


Trim the stalk end off the aubergines and cut each lengthwise into 6 wedges. Cut wedges into 4cm long pieces. Deep fry until showing a golden brown, place in a sieve and allow surplus oil to drain. Dice the Red peppers. Shred the Oyster Mushrooms into slivers. Top and tail the Okra and divide each into 3 or 4 pieces depending on size. Peel, trim and slice up the Spring Onions. Put cold water in a pan with the organic Brown Rice and salt, bring to the boil and allow to simmer with a lid on for about 20-25 minutes until the rice is cooked. Drain, rinse with hot water. Transfer to a container and stir in the Cashew Nuts, Pineapple pieces and Tamari. Re-heat briefly in a microwave prior to serving. While the rice is cooking, using a similar sized pan, add the Sesame Oil, Garlic, Chillies, Ginger and Red Capsicums. Saute for about 5 minutes then add the Oyster Mushrooms. Continue to saute for a further 10 minutes. Add the Okra and Tamari. Simmer for 5 minutes. Sprinkle the sugar over the top, add the Sherry. Stir, then stir in the Aubergines and remove from heat. Serve on a bed of the prepared Brown Rice and sprinkle with the Spring Onions.


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