Small plates
Vegetarian/Vegan
Japanese
Spicy Aubergine
2
10 min
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.
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)
Needed kitchenware
  • Item A
  • Item B
  • Item C
Instructions
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.
2.
Add the aubergine and continue to cook for about 3 minutes.
3.
Place all the other ingredients into the pan, and stir to combine.
4.
Place the lid on the pan and allow to cook for about 5 minutes, until the aubergine is soft.
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Tip
Add extra spice if you can.
Cost-saving tips
Halal Friendly
Kosher Friendly
Abbi
Head Chef
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