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  • Kung Pao Aubergine And Jasmine Rice
Kung Pao Aubergine And Jasmine Rice

Kung Pao Aubergine And Jasmine Rice

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

Tender baby aubergine in a spicy sweet-and-sour sauce. Need more aubergine recipe inspiration? We’ve got you covered.

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  • 350g Ocado Baby Aubergines
  • 1 tbsp rapeseed oil
  • 120g Tilda Fragrant Jasmine Rice
  • 1 Kung Pao Cooking Sauce
  • 1 small handful coriander leaves, to serve


Step 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.

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