Recipe

Solo: DNU Aubergine Stir-Fry

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A tasty stir-fry with aubergines, cherry tomatoes, olives and juicy chicken topped with fresh basil.

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serves 1

150g
3g
¼
1
100g
20g
3g
¼

ingredients

chicken fillets
fresh thyme – remove leaves, discard stalks
red onion – peel & slice thinly
aubergine – cut into cubes (1cm)
cherry tomatoes – cut in half
black olives – cut in half
fresh basil – discard stalks
lemon – cut into wedges
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 1

150g x chicken fillets
3g x fresh thyme – remove leaves, discard stalks
¼ x red onion – peel & slice thinly
1 x aubergine – cut into cubes (1cm)
100g x cherry tomatoes – cut in half
20g x black olives – cut in half
3g x fresh basil – discard stalks
¼ x lemon – cut into wedges
olive oil (from your pantry)
salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Chicken: Coat the chicken in olive oil and season with salt and pepper. Place a large pan on medium high heat and when hot, add the chicken and HALF the thyme. Cook for 5 minutes until golden, then remove and set aside.

Step 3

Aubergine stir-fry: Using the same pan, turn the heat up to high and add a generous glug of olive oil. Add the red onion with a pinch of salt and sauté for 2 minutes. Add the aubergine, sauté for 5-7 minutes until golden and season with salt and pepper. Then add cherry tomatoes and the REST of the thyme and cook for 2-3 minutes until the tomatoes have softened slightly. Add the chicken and olives and cook for another minute to reheat the chicken. Season with salt and pepper to taste.