Aubergine with prawns in oyster sauce
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Aubergine with prawns in oyster sauce

By Jemma Morphet

Stir-fry strips of aubergine and red pepper with garlic and ginger for an Asian-style supper in just half and hour – serve over rice or noodles

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 340
  • fat 21g
  • saturates 2g
  • carbs 14g
  • sugars 10g
  • fibre 8g
  • protein 19g
  • salt 2g

Ingredients

  • 3 tbsp sunflower oil, plus 2 tsp
  • 1 aubergine, cut into rounds then 1cm strips
  • 1 red pepper, cut into strips
  • 6 spring onions, trimmed and cut into matchsticks
  • small piece finely chopped ginger
  • 3 garlic cloves, finely sliced
  • 175g large raw prawns
  • 3 tbsp oyster sauce
  • cooked rice or egg noodles, to serve

Method

  1. Heat the 3 tbsp oil in a wok or large, non-stick frying pan. Toss in the aubergine and cook for 8 mins or so, stirring frequently, until tender. Add the pepper and 1 tbsp water and cook for 3 mins more. Remove from the pan and set aside.

  2. Add the remaining 2 tsp oil to the pan and tip in most of the spring onions, the ginger and garlic. Cook for 2 mins or until softened, taking care not to let it burn. Add the prawns and stir-fry until pink and cooked through.

  3. Tip the aubergine and pepper back into the pan and add the oyster sauce, plus 5 tbsp water. Simmer until slightly thickened and hot through. Scatter over the reserved spring onions and serve with rice or noodles.

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