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Overhead shot of sticky braised aubergine on rice

Stir Fried Aubergine with Chilli

This spicy stir fried aubergine is made with a sticky soy sauce glaze and thinly sliced onion and chilli. The aubergine is cooked until super tender and served over rice.
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 164kcal


  • 2 Aubergines peeled and cut into batons
  • 2 tablespoon Vegetable Oil
  • 1 Onion sliced
  • 1 Red Chilli thinly sliced


  • 2 tablespoon Light Soy Sauce
  • 2 tablespoon Dark Soy Sauce
  • 1 tablespoon Tomato Puree
  • 2 tablespoon Balsamic Vinegar
  • 1 tablespoon Golden Caster Sugar
  • 1 teaspoon Cornflour


  • Put the aubergine in a bowl of salted water and leave to stand for 30 minutes.
  • Whisk together all of the sauce ingredients.
  • Heat the oil in a large wok and add the aubergine, fry until browned on all sides then add the onion and chilli and cook for another 5 minutes.
  • Add the sauce then cover with a lid and cook for another few minutes. Serve with rice.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 164kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g | Saturated Fat: 6g | Sodium: 1015mg | Potassium: 665mg | Fiber: 8g | Sugar: 15g | Vitamin A: 180IU | Vitamin C: 24mg | Calcium: 27mg | Iron: 1mg