Meera Sodha's vegan recipe for Sichuan-style braised aubergines with tofu

From theguardian.com

A cheerful rice bowl fragrant with ginger, garlic and spring onion, and laced with a sprightly chilli bean sauce 

With spring in the air, I want a dish that’s the equivalent of turning the key in the ignition, firing up the engine and riding off into the sun. In short: something with a bit of va-va-voom. That dish, for me, is these Sichuan aubergines, a take on the classic “fish fragrant aubergines” (so called because the same aromatics are often used to cook fish). Creamy to begin with, they’re layered with flavour by way of ginger, garlic, spring onion and, finally, laced with delight and good times owing to the bright chilli bean sauce and vinegar.

Sichuan-style braised aubergines with tofu

                                 Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay

Chilli bean sauce (doubanjiang) can be found in big supermarkets, specialist Asian food stores and online. To use the whole spring onion, wash them properly to remove any grit by slicing, covering with water and scooping out into a colander (rather than draining).

Prep 10 min
Cook 35 min
Serves 4

3 aubergines (1kg), each cut lengthways into eighths
Rapeseed oil
Fine sea salt
280g extra-firm tofu, drained
2cm x 2cm piece fresh ginger, peeled and minced
4 garlic cloves, peeled and minced
100g spring onions, whites and greens separated and finely sliced
Steamed rice, to serve

For the sauce
1 tbsp cornflour
4 tbsp doubanjiang – I like Lee Kum Kee
2 tbsp light soy sauce
2 tbsp rice vinegar
½ tbsp dark brown sugar

Heat the oven to 220C (200C fan)/425F/gas 7, and line a large baking tray.

Rub the aubergines all over with four tablespoons of oil and a teaspoon of salt, then arrange them on their sides on the lined tray. Roast for 20-25 minutes, turning once halfway, until golden brown. Remove and put to one side.

Meanwhile, make the sauce. In a small bowl, mix the cornflour with two tablespoons of water, then stir in the doubanjiang, soy sauce, rice vinegar, sugar and 300ml water.

Squash the tofu with the back of a knife into a rough mince. In a frying pan, heat four more tablespoons of oil on a medium to high heat. Add the ginger, garlic and spring onion whites, stir-fry for four minutes, until the garlic and ginger no longer smell raw, then add the tofu and cook, stirring, until it’s browned. Add the aubergines and the sauce mixture, bring to a simmer and leave to thicken.

Sprinkle over the spring onion greens and serve with steamed rice.

https://www.theguardian.com/food/2026/apr/04/sichuan-braised-aubergines-tofu-recipe-meera-sodha

UK: Here’s how to get free Greek food for life (but there’s a catch)

From veganfoodandliving.com

The Real Greek is offering free aubergine dishes for customers nationwide, but you'll have to work for it

The hunt for free Greek food is on, thanks to a quirky nationwide campaign launched by The Real Greek restaurant chain.

To mark the introduction of their refreshed winter menu, the brand has sent Brits on a cheeky treasure hunt, offering a chance to win free vegan food for life.

While emoji culture has given the aubergine a somewhat less wholesome meaning, this magnificent purple vegetable is fundamental to Greek cooking, taking centre stage in everything from traditional baked dishes to grilled mezze favourites. Now, finding one could win you a free aubergine-based meal, or a lifetime supply for one lucky hunter.

The campaign ties in with the launch of The Real Greek’s updated winter menu, which features a new Smoky Aubergine Souvlaki Grill. This rich, flame-grilled dish is the star prize in the hunt, and can be ordered as a plant-based meal with vegan feta.

With aubergines appearing everywhere from city centres to seaside promenades, the Great Aubergine Chase is officially on to find the ultimate prize and secure a lifetime supply of tasty plant-based meals.

The Real Greek will hide aubergines close to each of its restaurants across the UK. Image © The Real Greek

How to win free vegan food from The Real Greek

The aubergine hunt runs from 19th to 25th November 2025. During this week-long period, one aubergine will be hidden daily within a half-mile radius of each of The Real Greek’s 28 locations across the UK.

Anyone who successfully locates one of the vegetables with an official tag can take it to their nearest restaurant and exchange it for a free Aubergine Grill Plate. Either the vegan or vegetarian version can be selected.

However, the most elusive target is the ‘golden aubergine’. This single, highly sought-after prize is hidden somewhere in the UK, and discovering it unlocks the ultimate reward for a lucky individual: free Greek food for life. That’s one free aubergine dish every week, forever.

And just imagine the difference it could make if a vegan wins the prize. Assuming the free dish is claimed every week for at least 25 years, that’s likely to be at least 50 kilograms of non-vegan feta off the table – a win for sheep and goats, as well as for you.

Clues for the daily hiding spots are being shared on The Real Greek’s social media channels, @therealgreekuk.

                   Only aubergines with the official tag will be accepted in exchange for a free meal. Photo © The Real Greek

What’s vegan at The Real Greek?

There are plenty of clearly labelled plant-based options on the menu at The Real Greek, including a new vegan moussaka, introduced with the recent menu refresh.

The vegan options available are:

• Aubergine Souvlaki Grill (ask for vegan feta)
• Vegetable Moussaka (vegan by default)
• Courgette Fritter Souvlaki Wrap (with chips or rice)
• Aubergine Grill Lunch Plate (skip the tzatziki for a plant-based version)
• Courgette Fritters Grill Lunch Plate
• Courgette Fritters (hot meze)
• Dolmades
• Houmous
• Greek Flat Bread
• Green Leaf Salad
• Rice
• Chips

The Nationwide Aubergine Hunt runs from 19th to 25th November 2025. Clues will drop daily on @therealgreekuk.

https://www.veganfoodandliving.com/news/heres-how-to-get-free-greek-food-for-life-but-theres-a-catch/