Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 2tablespoons canola oil
- 2 large eggplant, sliced into batons
- 200grams green beans, trimmed
- 2 medium onions, peeled and sliced
- 2 cloves garlic, peeled and minced
- 1 medium red chilli, sliced
- 2tablespoons cornflour
- 4tablespoons water
- 4tablespoons light soy sauce
- 4tablespoons dark soy sauce
- 2tablespoons honey
- 4tablespoons balsamic vinegar
- 2tablespoons tomato puree
- 3tablespoons coriander, fresh, chopped
Nutrition per serving
1080kJ / 260Cal
1080 Kilojoules or 260 Calories
12% of daily energy intake*
Protein
6.4grams
Fat
10.4grams
Carbs
37.5grams
Sugars
26.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This spicy and delicious hot and sour eggplant is tastier than takeaway and so quick to make.
Method
Step 1 of 3
Heat the oil in a large pan on medium heat and cook the eggplant batons for 2-3 minutes on each side, working in batches, until golden. Cook the green beans in boiling water for 2 minutes and drain well.
Step 2 of 3
Add all of the eggplant to the pan and tip in the onions, garlic and chilli. Stir fry for 5 minutes. Whisk the cornflour with 4 tablespoons of water. Add the soy sauces, honey, vinegar and tomato puree.
Step 3 of 3
Add the green beans and sauce to the pan, reduce the heat and cook for 2-3 minutes until sticky. Serve with coriander on top and rice if desired.
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