Aubergine in black bean sauce with broccoli and haricots verts


300g (10 ½ ) rice, preferably wholegrain rice

2 tbsp sesame seeds (optional)

250g (9 oz) broccoli (broccolini)

150g (5 oz) haricots verts

150g (5 oz) green peas

Sesame oil


400g (14 oz) aubergine, diced

Rapeseed (canola) oil, for frying

3 garlic cloves, finely sliced

300g (10 ½ oz) firm tofu, diced

1 red chilli, deseeded and sliced

4 tbsp black bean sauce/paste

1 tbsp red wine vinegar

2 tbsp sugar

200ml (7 fl oz) water

Black pepper


1.Cook the rice following the instructions on the pack.

2.Toast the sesame seeds in a dry frying pan without any fat. Stir them occasionally, as they burn easily. Remove the seeds from the frying pan and put to one side.

3.Fry the aubergine without fat in a frying pan for 5 minuets until it has taken on a fine, almost black colour on the outer surface. Stir occasionally. Add a little rapeseed oil or olive oil until the aubergine is soft.

4.Heat a saucepan of salted water for the broccoli and haricots verts and frozen peas.

5.Divide the broccoli into florets. Peel the stalk and cut it into smaller pieces, clean the haricots verts.

6.Mix the garlic, tofu and chilli in frying pan with the aubergine and fry for another minute or until the tofu has taken on some colour.

7.Add the bean sauce/paste, vinegar,sugar and water. Stir and let the sauce simmer for a minute or so, season with black pepper and more sugar if necessary.

8.Cook the broccoli and haricots verts and green peas until al dente. Drain and mix with a little sesame oil.

9.Serve the rice with the aubergine, vegetables and toasted sesame seeds.

Due allergies I exclude aubergine and sesame seeds.and I replaced sesame oil and rapeseed for olive oil.