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    Romano pepper, aubergine & Thai basil stir fry

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    Romano pepper, aubergine & Thai basil stir fry

    • Preparation time: 10 minutes
    • Cooking time: 20-25 minutes
    • Total time: 30 minutes

    Serves: 2


    125g jasmine rice
    3 tbsp vegetable oil
    1 aubergine, cut into small bitesized pieces
    1 echalion shallot, finely sliced
    4 cloves garlic, finely sliced
    1-2 tsp Cooks’ Ingredients Crushed Chilli
    25g pack Thai basil, leaves only
    180g pack Romano Peppers, deseeded and cut into large bitesized pieces
    1 tbsp soy sauce
    2 tsp dark brown soft sugar
    1 red chilli, finely sliced


    1. Cook the rice according to pack instructions.  

    2. Meanwhile, heat a large wok or frying pan over a high heat with 2 tbsp vegetable oil. Once hot, add the aubergine and spread out evenly. Cook for 2 minutes undisturbed, then stir and cook for a further 2 minutes the same way. Turn the heat to low, cover with a lid and steam for another 4-5 minutes, or until the aubergines soften, then remove to a plate and set aside.

    3. Return the pan to the heat with the remaining 1 tbsp vegetable oil and once hot, add the shallot, garlic, crushed chilli and most of the basil leaves. Cook for 1-2 minutes or until fragrant, then turn up the heat and add the peppers with a splash of water.

    4. Continue to cook for 4-5 minutes, or until starting to soften, then add the aubergines back to the pan with the soy sauce and sugar. Stir to combine. Add a splash more water if the pan looks dry. Garnish with the sliced chilli and remaining basil and serve with the rice.

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