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Aubergine stir-fry with chilli and basil


Ingredients 12
Servings 4
Time 20 min


  • 5
    cloves of garlic
  • 1
    red chilli, seeded and finely chopped
  • 2
    aubergines, topped, tailed, peeled and cubed (about 2cm squares)
  • 2
  • 125
    baby button mushrooms
  • 140
    mange tout, julienned
  • 1
    fish sauce
  • 1.5
    tamari soy sauce
  • 1
    brown sugar
  • handful fresh basil leaves, torn
  • cooked brown basmati rice


15 min
Chop the garlic finely, place on a wooden board with the chilli, sprinkle with salt flakes and grind together with the blade of a knife. Mix the fish sauce, tamari and sugar together and set aside.

Heat one tbsp oil in a wok over a medium-high heat. Add the aubergine and stir-fry for a minute or two until the aubergine is tender but not too soft. (Add a splash of water or sherry to give it some liquid to cook in if you like.) Remove from the wok and set aside.

Wipe out the wok with paper towel and heat one tbsp oil over medium-high heat. Stir-fry the chilli and garlic for one minute, then add the mangetout, mushrooms and aubergine and stir-fry for another few minutes (three to five) until they start to look cooked but are still tender. Add the sauce mixture and stir-fry for a minute more.
Serve immediately on brown basmati rice with plenty of fresh basil torn over the top.

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Read more on: vegetarian  |  stir-fry  |  recipes


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