Name: Hot & sour aubergines
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 2-3 tbsp vegetable oil; 1 large or 2 smaller aubergines cut into 2.5cm 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

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Hot & sour aubergines

Hot & sour aubergines

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.8 out of 5.11 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2-3 tbsp vegetable oil
1 large or 2 smaller aubergines

cut into 2.5cm chunks
1 large onion

cut into half moons
2 garlic cloves

thinly sliced
1 red chilli

thinly sliced
small pack coriander

For the sauce

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

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Nutrition: per serving

kcal298
fat18g
saturates2g
carbs29g
sugars23g
fibre7g
protein5g
salt1.8g

Method

step 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.
step 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.

Recipe from Good Food magazine, February 2014

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A star rating of 4.8 out of 5.11 ratings

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