Kung Pao Aubergine And Jasmine Rice
By OcadoLifeTender baby aubergine in a spicy sweet-and-sour sauce. Need more aubergine recipe inspiration? We’ve got you covered.Time and servings
Total time
Servings
Cooking time
Ingredients
5 total- 1 kung pao cooking sauce
- 350 g of ocado baby aubergines
- 1 tbsp of rapeseed oil
- 120 g of tilda fragrant jasmine rice
- 1 small handful of coriander leaves, to serve
Method
5 stepsStep 1
Cut the baby aubergines into bite-sized chunks.
Step 2
Heat the oil in a wok until hot and then add the aubergine. Try not to over-stir it as you want the flesh to become a lovely golden brown, so just toss it occasionally. Once browned, reduce the heat and continue to cook for another 15-20 mins until it becomes very tender.
Step 3
While the aubergine is cooking, bring a pan of water to the boil and add the rice. Reduce the heat to a simmer and cook the rice for 10-12 mins. Drain, return to the pan and cover with a lid to steam.
Step 4
Add the kung pao sauce to the aubergine and cook for another 4-5 mins until the aubergine is well coated.
Step 5
Serve the rice, topped with the aubergine and some fresh coriander.