Sweet, sticky and spicy. What more could you ask for? In this recipe, the humble aubergine gets a makeover to become an elevated side dish or even a main when paired with rice. The best thing about sweet 'n' sticky aubergine is that it takes minutes to make but it's packed with flavour and hits all the notes.
Sweet 'N' Sticky Aubergine
Serves 2
Ingredients
200g of baby aubergine
1 tbsp olive oil
2 tbsp soy sauce (I used ponzo soy sauce for that extra kick)
2 tbsp Yeo's chilli and garlic sauce or sriracha
3 tbsp Korean sweet and spicy sauce (I used Sempio Dakgangjeong Sauce)
1 tbsp rice vinegar (this can be substituted for any vinegar)
Sprinkle of salt
1 tsp of black sesame seeds (optional)
1tsp chilli flakes (optional)
1 tsp sesame seeds (optional)
Method
Slice your baby aubergines into thin quatres.
Place a saucepan on medium heat. Add the olive oil, aubergines, salt and stir.
After a few minutes, add the soy sauce, chilli and garlic sauce and the Korean sweet and spicy sauce.
Stir well ensuring each piece is covered. Lower the heat and place a lid on top.
After 10-15 minutes or until the aubergines are soft, remove the lid and the heat. Add the vinegar and stir to deglaze the pan.
Garnish with black and white sesame seeds and chilli flakes.
Serve with rice and enjoy !
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