Hot & sour aubergines

asian chinese aubergine recipe fibre meal for two quick recipes stir-fry recipe vegetarian

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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

Method

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.

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.