Vegan recipe for wok-cooked aubergines

Vegan recipe for wok-cooked aubergines

The aubergine is one of the most typical summer vegetables and it keeps cholesterol and ageing of cells at bay.

It is a foodstuff which is easy to digest and it’s made up of 92% water.  If you want to enjoy all the flavour and nutritional properties of the aubergine, take note of this recipe.

To prepare it, we’re going to use a wok if possible.  You already know that it’s a type of frying pan used in the Far East and South East Asia.  It’s an ideal cooking utensil for sautéing thanks to its hot base and cold sides, a factor which makes it really easy to stir the ingredients.


  • Aubergines
  • A tumbler of white rice
  • Extra virgin olive oil
  • Cherry tomatoes
  • One red pepper
  • Half clove of garlic
  • Onion
  • 200 g soft tofu
  • 70 g black olives
  • Fresh basil


  1. Boil the rice in a saucepan with water. Meanwhile, start preparing the rest of the ingredients.
  2. If you haven’t got a wok, don’t worry. Use your biggest frying pan. Why? Simply for there to be enough room for all of the ingredients.
  3. First of all, start by cutting up finely all of the different vegetables
  4. Next, put a good quantity of extra virgin olive oil into the wok or frying pan.
  5. Chop up a clove of garlic finely and add it to the olive oil. That way, everything will improve in flavour.
  6. Now it’s time to add the aubergines. Sauté them of a few minutes so that they start getting rid of the water they contain.
  7. Add the pepper and the onion. A few minutes later, add the olives as well.
  8. Add the diced tofu and the fresh basil.
  9. All you have to do now is stir it for a few minutes and there you have it.

An incredibly healthy and tasty vegan recipe, a perfect example of our Mediterranean Diet, which for that reason is the healthiest ways of eating in the world.


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