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

Nutrition per serving

  • kcal 298
  • fat 18g
  • saturates 2g
  • carbs 29g
  • sugars 23g
  • fibre 7g
  • protein 5g
  • salt 1.8g

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
MPU 2

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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