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Hot & sour aubergines

Skip the meat and try out a saucy vegetarian stir-fry with soy and vinegar sauce, fresh coriander and spicy chilli

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 298
  • Carbohydrates 29
  • Saturated Fat 2
  • Sugar 23
  • Protein 5
  • Fat 18
  • Fibre 7
  • Salt 1.8

Nutrition per serving

  • Calories 298
  • Carbohydrates 29
  • Saturated Fat 2
  • Sugar 23
  • Protein 5
  • Fat 18
  • Fibre 7
  • Salt 1.8

Ingredients

  • 2-3 tbsp vegetable oil
  • 1 large or 2 smaller aubergines, cut into 2½ cm chunks
  • 1 large onion, cut into half moons
  • 2 garlic cloves, thinly sliced
  • 1 red chilli, thinly sliced
  • small pack coriander
  • 2 tbsp soy sauce
  • 2 tbsp Chinese black or red wine vinegar
  • 1 tbsp golden caster sugar
  • 1 tsp cornflour, dissolved into 2 tbsp water

Method

  1. In a small bowl, mix together the sauce ingredients. Heat a large frying pan and pour in 1 tbsp of the oil. Season the aubergine and brown on all sides until soft (you may need to add another 1 tbsp oil as they cook) – this will take about 15 mins. Set aside.

  2. Pour the remaining oil into a wok. Add the onion and garlic, and stir-fry for 3-4 mins on a low heat until the onion is soft and the garlic golden. Add the aubergine and pour the sauce over. Stir together, turn the heat down to low and cover with a lid for 2 mins. Take the lid off and stir-fry again for 1 min more. Serve with chilli slices and coriander sprinkled over.

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