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Spicy Aubergine
I love aubergine and this can work as either a vegetarian main dish or a delicious side. This is my version of my mother's favourite Chinese dish.
2
10 min
Japanese
Ingredients
- 1.5 tbsp olive oil
- 1 large aubergine, diced
- 3 garlic cloves, minced
- 1/2 tsp crushed chili flakes
- 3 tbsp soy sauce
- 1 tsp fish sauce
- 2 tbsp balsamic vinegar
- 2 tbsp rice wine vinegar
- 1/2 cup water
- 1 vegetable or chicken stock cube
- 2 spring onions, chopped
- Sesame seeds (to garnish)
Instructions
Step 1
Heat the oil in a large pan on medium-high heat. Add the garlic and chili flakes, and cook until fragrant, about 2 mins.
Step 2
Add the aubergine and continue to cook for about 3 minutes.
Step 3
Place all the other ingredients into the pan, and stir to combine.
Step 4
Place the lid on the pan and allow to cook for about 5 minutes, until the aubergine is soft.
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Halal Friendly
Kosher Friendly
Recipe by
Head chef
