Chinese Aubergine and Minced Chicken With Sweet Chilli Tray Bake Greens

by Zarina
Chinese Aubergine and Minced Chicken With Sweet Chilli Tray Bake Greens

Deliciously spicy, garlicky, and packed with umami, the soft aubergine absorbs all the beautiful flavours in this quick and easy mid-week dinner.

The Doubanjiang paste is key in this dish; this fermented spicy bean paste has such deep savoury and salty flavours and is used extensively in Sichuan cuisine.  It can be found in Oriental supermarkets and even on Amazon. It is worth keeping some in your pantry as it lifts so many dishes!

To accompany the aubergine, I made an easy traybake sweet chilli roasted Brussels sprouts and broccoli.

Chinese Aubergine and Minced Chicken With Sweet Chilli Tray Bake Greens

Chinese Aubergine and Minced Chicken With Sweet Chilli Tray Bake Greens

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Aubergines
  • 150g Chicken minced
  • Cooking oil
  • 1 tbsp Shaoxing wine
  • 6 Spring Onions sliced into strips about 1” long
  • 5 Dried red chillis
  • 2 tbsps Ginger and Garlic paste
  • 120ml Chicken stock
  • 1 tbsp Doubanjiang fermented spicy bean paste
  • 1 tbsp Soya Sauce
  • 1 tsp Sesame Oil
  • 2 tbsps Shaoxing Wine
  • 1 tsp Fish Sauce
  • Pinch of Sugar
  • Pinch of White Pepper
  • GARNISH: Spring Onions and Freshly chopped Red Chillis
  • 800g Brussels Sprouts
  • 4 Garlic cloves minced
  • ½ Broccoli Crown cut into tiny pieces
  • 1 tbsp Olive oil
  • 2 tsps honey
  • 2 tbsps Chilli Sauce – I used Linghams Garlic Chilli
  • 2 tbsps Chilli Oil
  • Salt



  1. Mix the stock, Doubanjiang paste, soy, sesame oil, Shaoxing wine, fish sauce, sugar, and white pepper in a bowl, set aside.
  2. Slice the aubergines into half lengthwise, then make 2cm half-moon slices
  3. In a wok over high heat with some oil, cook the aubergine in batches until they start to colour slightly, make sure they are cooked through but not too soft, set aside to drain on kitchen paper
  4. Add a little more oil and heat to medium-high; add the minced chicken and cook until the chicken starts to brown. Add ginger and garlic, whole chillies, and spring onions. Continue to cook for a few minutes
  5. Add eggplants, sauce, and Shaoxing wine into the pan, mix well and heat through 
  6. Remove into a serving platter, garnish with spring onions and red chillis
  7. Serve hot with steamed white rice


  1. Preheat the oven to 200℃
  2. In a small bowl, whisk together the honey, chilli sauce, and chilli oil, set aside.
  3. Slice the Brussels sprouts into thin rounds (you can use a slicing attachment in the food processor to do this)
  4. Place Brussels sprouts, broccoli, and garlic in a large bowl, drizzle with olive oil, and season with salt.
  5. Add the sauce to the vegetables, mix well, and lay flat on an oven tray in a single layer.
  6. Roast in the oven for 20 minutes until cooked through and slightly charred, serve hot as a side-dish to the aubergine and minced chicken
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