Aubergine & Black Bean Stir-Fry Recipe

In a large pan or wok, heat the sesame oil over medium heat. Add the onions and garlic, and sauté until fragrant.

Add the aubergine slices and cook until they start to soften and brown.

In a small bowl, whisk together the soy sauce, cornstarch, ginger, and chili flakes (if using). Pour the mixture over the aubergine and stir well to coat.

Add the red bell pepper and black beans to the pan and cook for another 3-4 minutes, until the vegetables are tender.

Season with salt and pepper to taste.

Serve the stir-fry over cooked rice or noodles. Garnish with fresh cilantro.