Baby Aubergine and Peanut Stir-fry

Simon Rimmer delivers a taste of South East Asian cooking in this tart and tangy stir-fry, resplendent with fresh flavours
By Simon Rimmer
Baby Aubergine and Peanut Stir-fry
  • Rating:
  • Serves: 2-3
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the aubergines

  • 1 drizzle vegetable oil
  • 300 g baby aubergines

For the sauce

  • 1 lime, juice only
  • 1 orange, juice only
  • 100 ml light soy sauce
  • 50 ml sake
  • 1 tsp dried red chilli flakes

For the vegetables

  • 2 tbsp vegetable oil
  • 3 spring onions, finely chopped
  • 100 g egg noodles
  • 100 g bean sprouts
  • 1 heads pak choi, blanched

For the garnish

  • 100 g crushed roasted peanuts
  • 1-2 tbsp coriander, chopped


1. Heat a heavy griddle with a drizzle of vegetable oil. Split the aubergines, not quite all the way through, and cook over a moderate heat until they have softened, but still hold their shape.

2. For the sauce, combine the lime juice, orange juice, soy sauce, sake and chilli flakes. Set aside.

3. Heat the vegetable oil in a wok and fry the spring onions over a high heat, for 2 minutes. Add the noodles and bean sprouts and stir-fry for another 2 minutes.

4. Tip in the pak choi and aubergine, and stir in the sauce. Reheat, and serve scattered with peanuts and coriander.

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