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Hot & sour aubergine

Hot & sour aubergine

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A star rating of 4.4 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus soaking
  • Easy
  • Serves 2

This Chinese favourite is made vegetarian with velvety-soft aubergines and given a pleasingly sharp tang with black vinegar

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal301
low infat12g
saturates2g
carbs34g
sugars28g
fibre13g
protein6g
salt2.8g
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Ingredients

  • 1 large aubergine , or 2 medium, cut into long batons
  • 100g green beans , trimmed and halved
  • 2 tbsp vegetable oil
  • 1 large onion , cut into thick half-moons
  • 1 red chilli , halved, deseeded and thinly sliced

For the sauce

  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp tomato purée
  • 2 tbsp Chinese black vinegar or balsamic vinegar
  • 1 tbsp golden caster sugar
  • 1 tsp cornflour dissolved in 2 tbsp water
  • cooked rice , to serve

Method

  • STEP 1

    Put the aubergine in a bowl of lightly salted water and stand for 30 mins to soften. Drain and pat dry. Blanch the green beans in boiling water for 1 min then drain, rinse in cold water and drain again.

  • STEP 2

    To make the sauce, combine all the ingredients in a small bowl and set aside.

  • STEP 3

    Heat the oil in a large frying pan or wok over medium-high heat. When hot, cook the aubergine pieces until nicely browned on all sides – don’t turn them too early, let them get a nice colour first. When they start to brown, add the onion and chilli, and keep stir-frying for 4 mins or until soft.

  • STEP 4

    Add the sauce and green beans, cover with a lid, lower the heat and simmer for 2 mins or until the aubergine is soft. Serve with rice.

Goes well with

Recipe from Good Food magazine, September 2015

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A star rating of 4.4 out of 5.12 ratings
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