Soy-braised Aubergine
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Cuisine: Chinese
Serves: 8
Ingredients
  • 2 medium aubergines
  • 3tbsp sesame oil
  • 3 garlic cloves, sliced
  • 3cm piece fresh ginger, peeled and sliced
  • 1 bunch spring onions, cut into 3cm strips
  • 2tbsp Shaoxing rice wine
  • 2tbsp dark soy sauce
  • 2tsp fish sauce
  • 150ml vegetable stock
  • 1tbsp acacia honey
  • 75g beansprouts
  • 2 red chillis, finely sliced
  • 14g fresh coriander, torn
Instructions
  1. Cut aubergines in half lengthways, then cut each half into 3-4 long wedges. Heat 1tbsp of sesame oil in large frying pan/wok until hot. Fry aubergine wedges in batches until golden, adding further 1tbsp pf oil when needed. Remove from pan and set aside.
  2. Heat remaining oil and fry garlic, ginger and spring onions until golden and aromatic. Add rice wine, soy sauce, fish sauce and stock.
  3. Return aubergine to pan, cover with lid and cook for 20mins until aubergine is tender and 'gives'. Drizzle over honey, turn to combine and remove from heat. Meanwhile, plunge beansprouts in pan of boiling water and cook for 2mins. Drain well and toss with chillies and coriander to combine. Spoon aubergine into bowls and top with beansprout salad.
Nutrition Information
Calories: 87 Fat: 6.2g Saturated fat: 1g Carbohydrates: 6.3g Sugar: 5.5g Salt: 1g Fibre: 1.7g Protein: 1.6g
Recipe by tasty at http://tasty.haribotech.co.uk/?p=992