Chilli Eggplant with Chicken and Tofu

Serves 2
Time 30 minutes


  • 1 white onion, chopped 
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic
  • Pinch salt 
  • 1-inch ginger, peeled and cut into matchsticks
  • 1 eggplant, cut into cubes
  • 150g chicken mince 
  • 400g firm tofu, cut into 1 cm cubes
  • 1 red chilli, sliced
  • 1 green chilli, sliced 
  • ¼ cup water + 4 tbsp corn flour
  • 6 cloves garlic 
  • 3 tbsp chilli jam
  • Pinch sweet chilli flakes
  • 2 dried chillies
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp vinegar
  • 1 cup green beans, sliced 
  • Sesame seeds
  • 3 sprigs spring onion, chopped
  • 1 bunch coriander, chopped 



  1. Add olive oil to hot frypan over a high heat. Sautee the onions for 3 minutes or until they have begun to soften.
  2. Add garlic and ginger and fry for 1 minute or until fragrant before adding eggplant with a pinch of salt and pepper. If the eggplant needs a little more moisture add a drizzle of extra virgin olive oil.
  3. Stir the chillies through the mixture before adding the chicken mince, season with salt and pepper cook the chicken mince for a few minutes.
  4. Add tofu, and beans, toss through and allow to warm 
  5. Add chilli jam, dark soy, light soy, and vinegar, and stir to coat all of the ingredients in the sauce.
  6. Stir through the corn flour and cook for another minute or until the sauce has thickened.
  7. Remove from the heat and stir through the spring onion and coriander.
  8. Garnish with sesame seeds to serve.