Sweet Soy Aubergine Stir Fry

Soft, caramelised aubergine coated in a glossy sweet and savoury sauce, served with Coconut & Lime Leaf Rice and finished with crunchy cashews, chilli and spring onions. A quick, flavour-packed dinner that's ready in minutes.

 

Written by Girl Cooks Boy Bakes
10 minutes Serves 2 Beginner
Sweet Soy Aubergine Stir Fry
Ingredients
  • 1 large aubergine
  • Handful mangetout
  • Olive oil
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp cornflour
  • 1 tbsp garlic and ginger paste
  • 200ml cold water
  • 1 pouch Merchant Gourmet Coconut & Lime Leaf Rice
  • Handful cashew nuts
  • 2 spring onions, finely sliced
  • Fresh chilli, finely sliced

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Coconut & Lime Leaf Rice
Coconut & Lime Leaf Rice
250G
  1. Slice the aubergine into half-moon shapes.
  2. Heat a little olive oil in a frying pan and cook the aubergine for around 5 minutes per side until soft and golden. Remove from the pan and set aside.
  3. In a bowl, whisk together the brown sugar, soy sauce and garlic and ginger paste.
  4. In a separate jug, mix the cornflour with the cold water until smooth.
  5. Stir the cornflour mixture into the sauce mixture.
  6. Return the frying pan to a medium-high heat and pour in the sauce.
  7. Stir continuously as the sauce thickens.
  8. Add the mangetout and cook for 1–2 minutes.
  9. Return the aubergine to the pan and toss until coated in the sticky sauce.
  10. Heat the Merchant Gourmet Coconut & Lime Leaf Rice according to the packet instructions.
  11. Divide the rice between serving bowls and spoon over the aubergine stir fry.
  12. Finish with the cashew nuts, spring onions and fresh chilli.

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