Aubergine Stir-Fry

I love aubergines and the crispiness of the aubergine chips in this recipe, with the tangy sauce makes a great combination. Try it!

Ingredients: (serves 2)
vegetable oil - for deep frying
250g aubergines - peeled and cut into chip-sized strips
2 spring onions - finely chopped
1 slice of ginger root - peeled and finely chopped
1 garlic clove - finely chopped
1tbs soy sauce
2tsp sweet chilli sauce
2tbs cornflower

  • Heat the oil in a wok or large frying pan. Add the aubergine 'chips' and deep fry for 2 minutes until golden. Remove and drain on absorbent kitchen paper.
  • Carefully pour off the oil to leave only 1 tablespoon in the wok.
  • Quickly strir-fry the spring onions with the ginger and garlic, then mix in the soy sauce and chilli sauce. 
  • Add the aubergine chips and stir-fry for 2 minutes.
  • Mix the cornflower with a little water and then stir it into the mixture in the wok.
  • Cook until the sauce thickens and serve with fried or boiled rice,


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