Aubergine stir-fry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- sesame oil
- 3 cloves garliccrushed
- 2 spring onionssliced
- thumb-sized piece gingershredded
- 1 red chilliseeded and sliced
- 4 baby auberginescut 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
Nutrition: per serving
- kcal120low
- fat6.9g
- carbs10.6g
- fibre3.4g
- protein2.3g
- salt1.4g
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.
