SUPER-SAVER SUPPERS
Veggie aubergine & black bean stir-fry
• Serves 4 • Prep 10 mins • Cook 20 mins
250g basmati rice
4 tbsp groundnut or vegetable oil
2 large aubergines, quartered and cut into wedges
2 red peppers, cut into thin strips
8 spring onions, 7 quartered lengthways, plus 1 finely sliced, to serve
220g black bean sauce
1 Cook the rice following pack instructions. Meanwhile, heat the oil in a wok and stir-fry the aubergines for 10-12 mins until golden and cooked through. Add the peppers and quartered spring onions and stir-fry for about 6 mins more, or until just tender.
2 Add the black bean sauce and 2 tbsp water and warm through. Serve with the cooked rice, scattered with the sliced spring onion.
PER SERVING 411 kcals, fat 14g, saturates 2g, carbs 65g, sugars 14g, fibre 7g, protein 11g, salt 3.5g
Tip Not all brands of black bean sauce are vegetarian, so check the labels. To up the protein, you could add
