Olive Magazine
Hot and Sour Aubergine With Sticky Rice Recipe

Hot and sour aubergine with sticky rice

Published: July 26, 2017 at 9:21 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Sticky rice with aubergine in a hot and sour sauce, made from very simple ingredients: red chilli, soy sauce, vinegar and a little sugar

  • Vegan
  • Vegetarian
Nutrition:
NutrientUnit
kcal515
fat8.3g
carbs92.6g
fibre10g
protein10.8g
salt1g
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Make these hot and sour aubergines, then check out more aubergine recipes such as our smoky miso aubergines.

Ingredients

  • 150g sushi rice
  • 1 onion, halved and sliced
  • 1 aubergine, chopped into bite-sized pieces
  • 1 tbsp vegetable oil
  • 2 tbsp golden caster sugar
  • 2 tbsp red wine vinegar
  • 2 tsp soy sauce, plus extra to serve
  • 2 tsp cornflour
  • 100g green beans, halved
  • 1 red chilli, shredded, plus more to serve

Method

  • STEP 1

    Cook the rice following packet instructions. Fry the onion and aubergine in the oil in a wide shallow pan with a lid on until golden and softened. Stir every few minutes.

  • STEP 2

    Mix the sugar and vinegar in a small bowl. Add the soy sauce and stir until the sugar dissolves. Add the cornflour and stir until it has dissolved.

  • STEP 3

    Add the beans and red chilli to the pan and cook for 4 minutes with the lid on. Add the sweet and sour mix, stir and continue cooking for a further 2 minutes with the lid on. Serve with the rice and extra soy and chillies on the side.

Head here for more aubergine recipes...

Fish-fragrant aubergines
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