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Garlic & ginger-braised aubergine
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2 tbsp reduced salt soy sauce
1 tbsp clear honey
1 tbsp Cooks' Ingredients Chinese Rice Vinegar
2 tbsp toasted sesame oil
2 cloves garlic, very thinly sliced
3cm piece fresh root ginger, very finely chopped
2 aubergines, cut into 2cm chunks
2 x 265g packs Waitrose Pea, Bean & Cress Stir Fry
2 x 350g packs Waitrose Oriental Stir Fry Rice (from the chiller cabinet)
2 tbsp roughly chopped coriander
1. Stir together the soy sauce, honey and rice vinegar and set aside. Heat the sesame oil in a wok or large frying pan over a medium-high heat and cook the garlic and ginger for 1-2 minutes until softened.
2. Add the aubergine and fry for 7-8 minutes until softened and golden brown.
3. Add the soy sauce mixture and stir fry vegetables to the pan and stir fry for about 2-3 minutes until tender.
4. Heat the rice according to the pack instructions and divide between 4 bowls. Spoon the braised aubergine mixture on top and scatter with the coriander.
Typical values per serving:
This recipe was first published in December 2015.