Deep-Fried Aubergine Rolls in Vinegar Soy Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

My executive chef, Chef Yap is a dim sum master, who had 20 years of experience making dim sum in Malaysia before joining me in Beijing. These aubergine rolls are one of his many innovative creations.


  • Minced pork belly 50 g (1⅔ oz)
  • Water chestnut 1, peeled and finely chopped
  • Dried Chinese mushroom 1, soaked in water to soften and finely chopped
  • Ginger 15 g (½ oz), peeled (chop 10 g [ oz] finely and mince remaining 5 g [ oz] ginger)
  • Egg 1
  • Salt a dash
  • Chinese cooking wine (Shaoxing) 1 tsp
  • Long purple aubergines (brinjals / eggplants) 200 g (7 oz)
  • Potato flour 10 g ( oz), mixed with a little water
  • Cooking oil for deep-frying
  • Water Tbsp
  • Zhejiang vinegar 2 Tbsp
  • Sugar to taste


    1. Place minced pork in a large mixing bowl. Add water chestnut, mushroom, ginger and egg. Mix ingredients in one direction until mixture starts to bind. Add salt and cooking wine and continue to mix in the same direction until well-mixed. Chill until ready to use.
    2. Cut off aubergine stems. Using a meat slicer or mandolin, slice aubergine into thin slices lengthwise, starting from the ends, at a 45° angle.
    3. Spoon about 8 g ( oz) filling nearer to one edge of an aubergine slice. Roll up to enclose filling, leaving 6-cm (2.5-in) of the aubergine slice unrolled. Dab on some potato flour solution to seal rolled portion. Repeat for remaining aubergine slices and filling.
    4. Heat cooking oil over low heat and deep-fry aubergine rolls until golden brown and cooked through. Drain on absorbent paper and arrange onto a serving plate. Reserve a little oil in wok.
    5. Reheat reserved oil and sauté minced ginger until fragrant. Add water, vinegar and sugar and thicken mixture with potato flour solution. Pour sauce onto aubergine rolls and serve immediately.