Advertisement

Ingredients

  • 1 large aubergine, or 2 medium, cut into long batons
  • 100g green beans, trimmed and halved
  • 2 tbsp vegetable oil
  • 1 large onion, cut into thick half-moons
  • 1 red chilli, halved, deseeded and thinly sliced

For the sauce

Method

  • STEP 1

    Put the aubergine in a bowl of lightly salted water and stand for 30 mins to soften. Drain and pat dry. Blanch the green beans in boiling water for 1 min then drain, rinse in cold water and drain again.

  • STEP 2

    To make the sauce, combine all the ingredients in a small bowl and set aside.

  • STEP 3

    Heat the oil in a large frying pan or wok over medium-high heat. When hot, cook the aubergine pieces until nicely browned on all sides – don’t turn them too early, let them get a nice colour first. When they start to brown, add the onion and chilli, and keep stir-frying for 4 mins or until soft.

  • STEP 4

    Add the sauce and green beans, cover with a lid, lower the heat and simmer for 2 mins or until the aubergine is soft. Serve with rice.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.13 ratings
Advertisement
Advertisement
Advertisement