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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
minutes
Cook Time
20
minutes
minutes
Soaking Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
4
servings
Calories
164
kcal
Author
Amy Fulwood
Ingredients
2
Aubergines
peeled and cut into batons
2
tablespoon
Vegetable Oil
1
Onion
sliced
1
Red Chilli
thinly sliced
Sauce
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
UK Measures
-
US Measures
Instructions
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.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories:
164
kcal
|
Carbohydrates:
23
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
6
g
|
Sodium:
1015
mg
|
Potassium:
665
mg
|
Fiber:
8
g
|
Sugar:
15
g
|
Vitamin A:
180
IU
|
Vitamin C:
24
mg
|
Calcium:
27
mg
|
Iron:
1
mg