Garlicky aubergine stir-fry with rice

Method

1. Get the rice going first. Rinse the rice in a sieve, then tip it into a small pan with a lid, add 300 ml of cold water and a pinch of salt, and bring to the boil. Cover, cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
2. Cut the aubergines into 2 cm chunks. Peel and slice the garlic, grate the ginger and slice the spring onions. In a small bowl, stir the cornflour into the tamari, vinegar, maple syrup and 100 ml of water.
3. Heat 1 tablespoon of oil in a wok or large frying pan over a high heat. Add half the aubergine with a pinch of salt and fry for 6 to 7 minutes, turning, until browned and soft. Tip onto a plate, then repeat with the remaining oil and aubergine.
4. Put all the aubergine back in the pan. Add the garlic, ginger and chilli flakes and stir for 1 minute.
5. Stir the sauce again, as the cornflour settles, and pour it in. Bubble for 2 minutes, stirring, until it thickens and coats the aubergine.
6. Fluff the rice with a fork.
7. Serve the aubergine over the rice with the spring onions on top.

Tip Cooking the aubergine in two batches is what browns it. Crowd the pan and it steams and turns grey.

Photo made with AI.

From Nosha · nosha.app