Oven Baked Spicy Garlic Stuffed Aubergine

Make with our convenient sachets in under 20 minutes! The fragrant Sichuan flavoured sauce gives the dish spicy and aromatic savoury flavours from soybeans and spices. Vegetarian option is available.

Serves 2

2 medium aubergines, washed, cut in half
150g minced pork
2 Tbsp Lee Kum Kee Sesame Wok Oil
60g mozzarella cheese
30g sun dried tomato, chopped
2 anchovy fillets, chopped
1 red pepper, seeded and cut into small pieces
½ courgette, cut into small pieces

1 sachet of Lee Kum Kee Spicy Garlic Stir-fry Sauce

1 spring onion, chopped
1 coriander, chopped


  1. Cut the aubergines in half without damaging the flesh. Spoon out the flesh in the middle, leaving about 1cm as a shell. Cook the shell in the microwave, medium heat for 3 minutes. Cut the aubergine flesh into small pieces
  2. Sauté minced pork with the Sesame Wok Oil for 2 minutes then add in the aubergine flesh, courgette and stir-fry until it soft. 
  3. Add in anchovy, tomato and pepper and cook for further 3 minutes. Mix well with a Lee Kum Kee Spicy Garlic Stir-fry Sauce.
  4. Line a baking tray with baking paper. Place the aubergine shells on the tray and filled with the ingredients from step 2. Sprinkle mozzarella cheese on top. Bake in the pre-heated oven at 190°C/170°C fan/gas 6 for 5 minutes or until the cheese turns golden brown.
  5. Scatter with freshly chopped spring onion and coriander before serving.


Cooking Tips
For vegetarians, mushrooms can be used to replace the pork and pine nuts.

Plating Tips

  • Instead of serving on a flat plate, the stuffed aubergine can be placed in a basket made with tortillas.
  • Roll a tortilla and bake in ring mould until dry to create a basket.
  • The aubergine turns to a brown tone after baking. Adding fresh herbs and ingredients makes the whole dish even vibrant.

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