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Main course · Chinese

Jiangnan-Style Braised Aubergine with Soy and Sugar

30 min Serves 4 ~174 kcal/serving ~£4.00 (£1.00/serving) Contains-nutsDairy-freeVeganVegetarian

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Ingredients

  • 500 g aubergines, cubed
  • 2 tbsp dark soy sauce
  • 1 tbsp caster sugar
  • 2 garlic cloves
  • 2 spring onions, finely sliced
  • 4 tbsp groundnut oil

Nutrition (per serving)

Calories
174 kcal
Protein
1.9 g
Carbohydrate
8.6 g
of which sugars
7.3 g
Fat
13.8 g
of which saturates
2.3 g
Fibre
4 g
Salt
1.25 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Toss the aubergine cubes with a pinch of salt and leave for 10 minutes, then pat dry.

  2. 2

    Heat the groundnut oil in a wok and fry the aubergine for 7 minutes, turning often, until golden and tender.

  3. 3

    Add the garlic and fry for 30 seconds.

  4. 4

    Stir in the dark soy sauce, caster sugar and a splash of water, and simmer for 2 minutes until the aubergine is glazed.

  5. 5

    Scatter with the spring onions.

  6. 6

    Serve with steamed rice.

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