Teriyaki Aubergine

Servings: Serves: 2

Nutritional Information:

Per serving (609g)

Calories 312, Fat 6.8g, Saturates 0.6g, Carbohydrate 60g, Sugars 39g, Fibre 13g, Protein 8.9g, Salt 4.7g


Ingredients

Method

1

To make the sauce, whisk together the water, cornflour, maple syrup, garlic granules, soy sauce, ground ginger, lemon juice and sugar.

2

Heat the oil in a large frying pan over a medium-high heat, then add the aubergine and cook for 4-5 minutes until it starts to soften and the sides begin to brown. Add the carrots and broad beans and cook for a further 3-4 minutes.

3

Stir the sauce into the pan and bring to the boil for 2-3 minutes to ensure the cornflour has cooked out and the sauce has thickened. Sprinkle the spring onions and radishes over the top.

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