Hunan Chilli and Garlic Aubergine
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Ingredients
- 500 g aubergine, cut into chunks
- 3 dried red chilli
- 2 fresh red chilli
- 4 garlic cloves
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- 2 spring onions, finely sliced
- 4 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 166 kcal
- Protein
- 2.2 g
- Carbohydrate
- 5.7 g
- of which sugars
- 3.9 g
- Fat
- 13.9 g
- of which saturates
- 2.3 g
- Fibre
- 4.4 g
- Salt
- 0.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the aubergine chunks with a pinch of salt and leave for 10 minutes, then pat dry.
- 2
Heat the groundnut oil in a wok until hot and fry the aubergine for 7 minutes, turning often, until golden and tender.
- 3
Add the dried red chilli, fresh red chilli and garlic and fry for 1 minute until fragrant.
- 4
Stir in the light soy sauce and rice vinegar and toss for 1 minute.
- 5
Scatter with the spring onions and serve with steamed rice.
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