Eggplant and Haloumi Ginger Stir Fry
Silky Eggplant stir fry with a punchy umami rich sauce. A quick and hearty dish that will tantalise the taste buds.
15 minutesPrep Time
15 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings2 small eggplants, cut into large batons
225 halloumi, cut into slicesSorry this product is not available at your store
1 tbsp ginger, sliced into batons
2 garlic cloves, chopped
1 long red chilliSorry this product is not available at your store
2 spring onions, slicedSorry this product is not available at your store
2 tbsp oyster sauce
1/2 tbsp soy sauce
1 tbsp fish sauceSorry this product is not available at your store
1 tsp sugar
1 lime, cut into wedges
1 tbsp cornflour, mixed with 2 tbsp water
1/2 cup basil, picked
1/2 cup coriander, roughly chopped
Directions
- In a wok, stir fry eggplant over high heat with enough oil to coat them and cook till brown and translucent. Remove from heat, transfer to a plate and set aside.
- In the same wok, add a drizzle of olive oil and stir fry the halloumi until golden brown, then add the garlic, ginger, chilli, spring onions and cook until fragrant. Return the cooked eggplant to the wok and toss before adding the oyster sauce, soy, fish sauce, sugar and cornflour slurry. Cook for a further 2 minutes and stir fry until well combined. Add the coriander and basil at the end, toss, and take it off the heat immediately and serve with brown rice.a