Olive Magazine
Aubergine Stir Fry With Sesame

Aubergine stir-fry

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Quick, easy and healthy vegetarian stir-fry. Baby aubergines cook in minutes and soak up the flavour of mirin to make a fast and filling midweek meal. Top with crunchy sesame seeds and serve with rice on the side

  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal120
fat6.9g
carbs10.6g
fibre3.4g
protein2.3g
salt1.4g
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Rustle up this aubergine stir-fry, then check out our tofu stir-fry, mushroom stir-fry, vegan stir-fry, broccoli stir-fry and more vegetarian stir-fry recipes.

Ingredients

  • sesame oil
  • 3 cloves garlic, crushed
  • 2 spring onions, sliced
  • thumb-sized piece ginger, shredded
  • 1 red chilli, seeded and sliced
  • 4 baby aubergines, cut into wedges
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp mirin
  • 1 tsp cornflour
  • 1 tsp sesame seeds
  • to serve steamed rice

Method

  • STEP 1

    Heat a tbsp oil in a wok, stir-fry the garlic, most of the spring onion, ginger and chilli for 2 minutes until fragrant.

  • STEP 2

    Add the aubergine with a splash of water and simmer for 10-15 minutes until soft. Turn up the heat and add the vinegar, soy and mirin and cook until the liquid has halved. Mix the cornflour with a splash of water, stir in and cook for another 2 minutes.

  • STEP 3

    Serve on rice and scattered with sesame seeds, the rest of the spring onion and chilli slices.

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