Aubergine with Chilli and Basil

Aromatic and spicy this dish is a tasty vegetarian dish accompanied with basmati or jasmine rice or as an accompaniment to a selection of Asian dishes.

2 Portions or 4 Portions as part of a meal
Prep: 5 minutes (plus 30 minutes to stand)
Cook: 10 minutes


  • 1 small onion finely sliced
  • 2 garlic cloves crushed
  • 2 tsp grated ginger
  • 2-3 birds eye chillies, finely chopped
  • 8-10 cherry tomatoes or similar small tomato halved
  • 1 large aubergine, sliced into .75m to 1 cm thick slices
  • 1 tsp rice wine or white wine vinegar
  • 1 tbsp soy sauce
  • 2 tsp Thai fish sauce
  • 2 tbsp palm or brown sugar
  • Salt
  • Peanut or olive oil


  1. Place the aubergines on a tray in a single layer, sprinkle with salt and leave for at least 30 minutes. When ready to cook pat dry with kitchen paper to remove all the water.
  2. Heat the oil in a large frying pan or wok over a medium high heat. Place the onions in the pan and sauté for 5 minutes or until they are soft and golden.
  3. Increase the heat to high and add the aubergines, fry until the sides have begun to colour, stir regularly so that the onion doesn't, burn. Reduce the heat to moderate-high and stir in the tomatoes, garlic, ginger and chilli so that the ingredients are well distributed cook for 1-2 minutes. Add the vinegar, soy, fish sauce and palm sugar. Stir until combined and all the ingredients are coated, cook for a couple of minutes so that the sauce has reduced. Stir in the basil so that it is well distributed. Serve.