zoom Garlic & ginger-braised aubergine

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    Garlic & ginger-braised aubergine

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    Garlic & ginger-braised aubergine

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    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.

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