A Singaporean Mum

This rustic dish brings together the smoky softness of roasted eggplant, the creaminess of century egg, and the gentle kick of hand-pounded green chilli peppers. It’s a humble yet bold Hunan favourite that transforms simple ingredients into layers of flavour—smoky, savoury, and deeply satisfying.

Here’s how I do it!

Ingredients (serves 2–3)

4-6 goat horn peppers (as much as you want!)

2 medium eggplant

2 century eggs, peeled and diced

4 cloves garlic

Seasoning:

1 tbsp light soy sauce

1 tbsp Chinese aged black vinegar (老陈醋)

1/2 tbsp sesame oil

1/2 tsp sugar

Method

1. Roast the vegetables

• Roast green peppers and eggplant (whole, uncut) in an air fryer at 200°C (or oven at max heat) until skins are charred and the flesh is soft. (Note: Char over an open flame for a smokier depth and fuller flavour.)

• Set aside to cool slightly.

2. Peel and prepare

• Peel off the charred skin from the green peppers and eggplant.

• Remove green pepper seeds if you prefer less heat.

• Roughly chop both.

3. Pound the mixture

• In a large mortar and pestle (or a sturdy bowl with a wooden spoon), pound the garlic until smashed.

• Add the roasted green peppers and eggplant, pound into a coarse paste.

4. Season

• Add light soy sauce, vinegar, sugar, and sesame oil. Mix well.

• Adjust salt to taste.

5. Top with century egg

• Gently stir in diced century egg or scatter them on top for presentation.

6. Serve

• Best enjoyed with steamed rice.