Tag: aubergine

Teriyaki aubergine rice bowl

~ Sophie ~ 1 Comment

The perfect weeknight dinner. Simple and utterly delicious, full of contrasting flavours and textures. Feeds 2.

  • 1 aubergine, cut into small chunks
  • 2 tbsp veg oil
  • 2 tbsp honey
  • 4 tbsp soy sauce/tamari
  • 4 tbsp mirin
  • 2 tbsp shaoxing rice wine
  • 3 cm ginger, sliced thickly
  • 2 cloves garlic, smacked with the back of a knife to squash them without disintegrating
  • 1 level tsp cornflour, mixed with 1 tsp water
  • ½ cucumber
  • 1 spring onion, finely sliced
  • 2 tsp rice vinegar
  • Large pinch salt
  • 1 tbsp sesame seeds, toasted in a dry pan
  • Small handful fresh coriander, chopped
  • Small handful fresh mint, chopped
  • 150g cooked edamame beans
  • 400g pre-cooked sticky rice (I really like this one)

Make it a bigger feast with the addition of spicy slaw in each bowl instead of the fresh herbs.

  1. Heat the oil in a wok over a medium hear and stir fry the aubergine for 7 mins or so until caramelised and soft
  2. Set the aubergine to one side
  3. Make the teriyaki sauce in the wok. Add the honey, soy sauce, mirin, shaoxing, garlic and ginger and heat to a bubble.
  4. Cook for 2 mins then remove the garlic and ginger
  5. Drizzle over the cornflour and whisk in until glossy and thickened
  6. Stir in the aubergine and turn the heat off
  7. Cut the cucumber in half lengthwise and scrape out the seedy core
  8. Slice into ½ cm pieces, sprinkle over the rice vinegar and salt, and mix through the spring onion
  9. Now you’re ready to construct!
  10. Heat the aubergine to a bubble
  11. Heat the sticky rice and spoon into bowls
  12. Top with the aubergine, cucumber salad, edamame, fresh herbs and toasted sesame seeds. As artistic as you like – very much depends how hungry you’re feeling!

Spicy Szechuan aubergine

~ Sophie ~ Leave a comment

Eye-wateringly spicy and incredibly more-ish. Steaming the aubergine makes it tender and soft, without the enormous amount of oil you would use if you fry them. Feeds 2

  • 1 aubergine, cut into chunky pieces
  • 1 tsp cornflour
  • 2 tsp soy sauce
  • 1 tbsp black vinegar
  • 1 tsp shaoxing rice wine
  • 2 tsp sugar
  • 1 tbsp veg oil
  • 2 cloves garlic, minced
  • 2 inch piece fresh ginger, minced
  • 3 spring onions, finely chopped
  • 100g minced pork (leave out or use tofu if you want a veggie version)
  • 1 tbsp chilli paste
  • 2 tsp Szechuan chilli oil (substitute fresh chilli or chilli flakes. Or don’t if you feel as though maybe it’s spicy enough already)
  • 100g green beans, cut into short lengths
  1. Line a bamboo steamer with baking parchment and pop the aubergine inside. Stick the lid on and steam over boiling water for 10 mins. Open the steamer and just put on one side
  2. In the meantime, combine soy sauce, vinegar, shaoxing wine, sugar, cornflour and 50ml cold water in a small bowl, mix well, and set aside.
  3. Heat oil in a wok, add the garlic, ginger and spring onion, and give it a stir
  4. Add the minced pork and stir fry until it begins to crisp round the edges
  5. Add the green beans, chilli paste and chilli oil and stir fry for a couple of mins, adding a splash of water if it’s too sticky
  6. Pour over the sauce mixture and stir cook for a couple of mins until glossy and thick
  7. Turn the heat off and add the aubergine and gently stir in
  8. Serve over steaming white rice with a sprinkle of sesame seeds and fresh red chilli slices over the top