Stir-fry aubergine and sun-dried tomatoes
A vibrant stir-fry recipe bursting with Mediterranean flavours—smoky aubergine, sweet tomatoes and aromatic basil enhanced by the deep umami of Kikkoman Soy Sauce.
Ingredients
Garnish:
Nutritional facts (per portion):
795 kJ / 190 kcalPreparation
Step 1
250 g aubergine – 1 tsp salt – 30 ml vegetable oil
Dice the aubergine into 3 x 3 cm cubes and sprinkle with the salt. Leave to stand for 10 minutes, then pat dry with paper towels to remove excess moisture. Heat a wok with the oil and fry the aubergine for 4-5 minutes until golden. Transfer to a bowl and set aside.
Step 2
20 ml vegetable oil – 60 g red onion, sliced into thin wedges – 2 garlic cloves, finely chopped – 100 g celery stalks, sliced into 2 cm-thick pieces
Heat the oil in the same wok, add the onion, garlic and celery and stir-fry for 1-2 minutes.
Step 3
60 g sun-dried tomatoes in oil – 60 g yellow cherry tomatoes – 30 ml Kikkoman Naturally Brewed Soy Sauce – 1 pinch of black pepper – 2 tbsp fresh basil – 1 tbsp toasted sesame seeds
Drain and slice the sun-dried tomatoes into strips. Add them to the wok from Step 2 along with the cherry tomatoes and cooked aubergine. Season with the Kikkoman Soy Sauce and stir-fry for 1-2 minutes. Add the black pepper and mix well. Garnish with the basil and sesame seeds.
Tip
The dish tastes great with jasmine rice.
Recipe-ID: 1634
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250 g aubergine – 1 tsp salt – 30 ml vegetable oil
Dice the aubergine into 3 x 3 cm cubes and sprinkle with the salt. Leave to stand for 10 minutes, then pat dry with paper towels to remove excess moisture. Heat a wok with the oil and fry the aubergine for 4-5 minutes until golden. Transfer to a bowl and set aside.
20 ml vegetable oil – 60 g red onion, sliced into thin wedges – 2 garlic cloves, finely chopped – 100 g celery stalks, sliced into 2 cm-thick pieces
Heat the oil in the same wok, add the onion, garlic and celery and stir-fry for 1-2 minutes.
60 g sun-dried tomatoes in oil – 60 g yellow cherry tomatoes – 30 ml Kikkoman Naturally Brewed Soy Sauce – 1 pinch of black pepper – 2 tbsp fresh basil – 1 tbsp toasted sesame seeds
Drain and slice the sun-dried tomatoes into strips. Add them to the wok from Step 2 along with the cherry tomatoes and cooked aubergine. Season with the Kikkoman Soy Sauce and stir-fry for 1-2 minutes. Add the black pepper and mix well. Garnish with the basil and sesame seeds.
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