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Aubergine with prawns in oyster sauce

Aubergine with prawns in oyster sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Stir-fry strips of aubergine and red pepper with garlic and ginger for an Asian-style supper in just half and hour - serve over rice or noodles

Nutrition: per serving


  • 3 tbsp sunflower oil , plus 2 tsp
  • 1 aubergine , cut into rounds then 1cm strips
  • 1 red pepper , cut into strips
  • 6 spring onions , trimmed and cut into matchsticks
  • small piece finely chopped ginger
  • 3 garlic cloves , finely sliced
  • 175g large raw prawns
  • 3 tbsp oyster sauce
  • cooked rice or egg noodles , to serve


  • STEP 1

    Heat the 3 tbsp oil in a wok or large, non-stick frying pan. Toss in the aubergine and cook for 8 mins or so, stirring frequently, until tender. Add the pepper and 1 tbsp water and cook for 3 mins more. Remove from the pan and set aside.

  • STEP 2

    Add the remaining 2 tsp oil to the pan and tip in most of the spring onions, the ginger and garlic. Cook for 2 mins or until softened, taking care not to let it burn. Add the prawns and stir-fry until pink and cooked through.

  • STEP 3

    Tip the aubergine and pepper back into the pan and add the oyster sauce, plus 5 tbsp water. Simmer until slightly thickened and hot through. Scatter over the reserved spring onions and serve with rice or noodles.

Goes well with

Recipe from Good Food magazine, May 2015

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A star rating of 5 out of 5.7 ratings

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