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Tender, glossy aubergine simmered in a sticky, tangy sauce of soy, balsamic and rice vinegar with garlic and a kick of chilli, then finished with spring onions and toasted sesame seeds. It’s a quick, flavour-packed vegetable side that’s naturally high in fibre, and it goes perfectly with rice dishes and stir-fries.
1.
Heat the oil in the frying pan over a medium-high heat. Cook the aubergine, stirring often, until golden in places (6–8 minutes).
2.
Stir in the garlic and chilli flakes for 1 minute.
3.
Add the soy sauce, fish sauce, balsamic vinegar, rice vinegar and 120ml water. Cover and simmer until the aubergine is soft and the sauce is glossy (5–6 minutes). Uncover for the last minute if the sauce needs thickening.
4.
Scatter with the spring onions and sesame seeds, and serve.
5.
Serve with protein or make it a main: Serve over brown rice with the edamame boost and some pan-fried firm tofu.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Eat cold or reheat until piping hot. Not suitable for freezing.
Tip
Edamame boost: Stir in 100g cooked frozen edamame at the end.
Cost-saving tips
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