Aubergine & mushroom stir-fry


Trying to be really healthy in the new year…so lots of stir fries from what is in the fridge. Last night I had half an aubergine, some oyster mushroom and some spring onions so I devised this quick and easy satisfying supper for one! Aubergines and mushrooms are good bedfellows, and by leaving the veg a little bit crunchy you don’t have a brown mush. If I had had coriander I would have added that too (I was too lazy to go into the garden in the dark to pick mine which is over-wintering nicely); tomatoes would be good and any other veg knocking about the fridge. In this case I used a dribble of oyster sauce to give it a bit of unctuous sweetness, but you could equally use soy. For a more substantial meal add some cubed tofu.

Serves 2

1 aubergine, diced
large bag of mushrooms, torn or sliced or two handfuls
1 tbs rapeseed oil
1 clove garlic
1 chilli pepper, seeded and sliced thinly
inch of ginger, peeled and julienned
1 lemongrass stalk, sliced into large pieces so you don’t eat them
4 spring onion, sliced diagonally
dash of oyster sauce (abt 1 tbs)
salt to taste
coriander to garnish!


After preparing the component parts of the dish, add a dollop of rapeseed oil into a wok. When sizzling hot add garlic, ginger, chilli, lemongrass, spring onions and fry off for a minute or two until soft. Add aubergine and stir around for another couple of minutes, before adding the mushrooms and a dash of oyster or soy sauce. Put a lid on as the water in the aubergine and mushrooms will provide enough moisture to fry/steam the veg into softness. Cook for 15 minutes or so. Serve on its own, with rice or noodles. Chacon a son gout!

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