Aubergines cooked with Szechuan pepper recipe

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 82 calories / serving
  • Healthy
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Heat the sesame oil in a large wok over a moderate heat. Stir fry the aubergine for 3-4 minutes until lightly coloured and softened. Add the garlic, ginger and chilli and continue to stir fry for 2-3 minutes.

Season to taste using the Szechuan pepper and soy sauce. Spoon into serving bowls and garnish generously with the coriander leaves. Serve immediately.

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  • Ingredients

  • 40ml light sesame oil
  • 2 large eggplants/aubergines, diced
  • 1 red chilli, de-seeded and finely diced
  • 2 cloves garlic, minced
  • ½inch piece of ginger, peeled and minced
  • 50ml light soy sauce
  • 1tsp Szechuan pepper
  • small handful of coriander leaves
  • Energy 345kj 82kcal 4%
  • Fat 6g 9%
  • Saturates 1g 5%
  • Sugars 4g 5%
  • Salt 0.6g 11%

of the reference intake
Carbohydrate 4.9g Protein 2.1g Fibre 4.8g


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