Solo: DNU Aubergine Stir-Fry

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Solo: DNU Aubergine Stir-Fry

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

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)


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.

Step 4

Serve the stir-fry topped with torn basil leaves and add a squeeze of lemon juice.