If you are a mushroom lover then this is definitely for you. The flavours in this dish are a combination of Indian and Chinese. It is also a quick dish to make and tastes great served as a starter or with rice or noodles.

Chilli Mushroom and Aubergine Stir Fry

Serves 2-4




400g Button Mushrooms- Washed and Dried (Leave them Whole)

10 Spring Onions- Finely Chopped

1 Small Dutch Aubergine- Blended Finely in a Food Processor or Finely Chopped by Hand

2 tbsp Oil

4 Cloves Garlic- Finely Chopped

½ tbsp Grated Ginger

3 tbsp Dark Soy Sauce

1 tbsp Ketchup

2-3 Green Chillies- Finely Chopped

1tbsp Sweet Chilli Dipping Sauce




Take a wide non stick wok. Heat the oil and add the spring onions. Cook for a few minutes. Add the aubergine and cook until the aubergine have softened and the colour has darkened. Add the mushrooms, garlic, ginger, chillies and soy sauce. Turn the heat high and cook until the mushrooms are tender and the water released has evaporated. Add all the other ingredients and cook for a further 3-4 minutes. Serve hot on its own or with rice or noodles.