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Ingredients
- sesame oil
- garlic 3 cloves, crushed
- spring onions 2, sliced
- ginger thumb-sized piece, shredded
- red chilli 1, seeded and sliced
- baby aubergines 4, cut into wedges
- soy sauce 1 tbsp
- rice wine vinegar 1 tbsp
- mirin 1 tbsp
- cornflour 1 tsp
- sesame seeds 1 tsp
- steamed rice to serve
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.
Nutritional Information
- Kcals 120
- Fat 6.9g
- Carbs 10.6g
- Fibre 3.4g
- Protein 2.3g
- Salt 1.4g
