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Main course · Chinese

Xinjiang-Style Stir-Fried Aubergine with Cumin and Chilli

25 min Serves 4 ~162 kcal/serving ~£4.20 (£1.05/serving) Contains-nutsDairy-freeVeganVegetarian

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Ingredients

  • 500 g aubergines, cubed
  • 1 tsp cumin seeds
  • 2 dried red chilli
  • 3 garlic cloves
  • 1 tbsp light soy sauce
  • 2 spring onions, finely sliced
  • 4 tbsp groundnut oil

Nutrition (per serving)

Calories
162 kcal
Protein
2 g
Carbohydrate
5.1 g
of which sugars
3.6 g
Fat
14 g
of which saturates
2.3 g
Fibre
4.2 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. 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 until hot and fry the aubergine for 7 minutes, turning often, until golden and tender.

  3. 3

    Add the cumin seeds, dried red chilli and garlic and fry for 1 minute until fragrant.

  4. 4

    Stir in the light soy sauce and toss for 1 minute.

  5. 5

    Scatter with the spring onions and serve with steamed rice.

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