Aubergine & Black Bean Stir-fry
In this flavorful recipe, tender aubergines, vibrant red peppers, and crispy spring onions are tossed in a savory black bean sauce that coats each ingredient, creating a delicious combination of textures and tastes. Served with fluffy basmati rice and garnished with spring onion slices, this dish is a delightful balance of sweet, savory, and umami flavors that will satisfy your cravings for a hearty and tasty meal.
— Constant Cookbook
Ingredients
- 250g basmati rice
- 2 large aubergines , cut into quarters and then wedges
- 2 red peppers , cut into thin strips
- 8 spring onions , 7 quartered lengthways, 1 finely sliced
- 220g jar black bean sauce
- PLUS 4 tbsp groundnut or vegetable oil
Instructions
- Cook the rice according to pack instructions. Meanwhile, heat a wok and add the oil. When hot, stir-fry aubergines for 10-12 mins until golden and cooked through. Add peppers and spring onions, and stir-fry for about 6 mins until just tender.
- Add the black bean sauce and 2 tbsp water and warm through. Serve with the basmati rice, scattered with finely sliced spring onion.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 411 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 65 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 3.53 milligram of sodium
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