A sweet, spicy and sticky Aubergine delight perfect for a light and delicious dinner.
Craig has cooked this recipe several times over the years, and not once has there been anything left in the dish at the end:
Cook the Aubergine thing! – Craig's wife at any BBQ
This is a gorgeous and warming light meal. Served with jasmine rice it has delicate flavours but still is incredibly tasty.
Sweet, Spicy & Sticky Aubergine
For the Marinade
2 large aubergines, cut in 3-4cm chunks - larger will take longer to cook.
60ml light soy sauce
2 tablespoons of brown/demerara sugar
2 cloves of garlic finely chopped
2 tsp freshly grated ginger
2 tsp white rice vinegar
4 tbsp honey
1 ½ tbsp corn flour
1 tbsp vegetable oil for frying (not olive oil)
White Jasmine/Sticky rice - or brown rice for healthier options
A handful of spring onions
Sesame seeds - black and white for contrast
Preheat your oven to about 180.
Cut the aubergines in 3-4cm chunks and put in a bowl big enough to contain all the aubergines and still be able to stir and toss with the marinade.
Whisk the corn flour (in a mug) with a little water to make a paste so you don't get clumps in the marinade.
Combine all the marinade ingredients (apart from the oil) in a bowl and stir until smooth. Pour the marinade over the aubergines and mix well (with a spoon or get stuck in with your hands) to ensure the aubergines are well coated in the marinade. Cover the bowl with cling film, place in the fridge and marinate for at least 30 minutes. The longer it sits the better the flavour.
Heat up a large frying pan until hot and add the oil. Using a slotted spoon, transfer the aubergines into the pan and cook on high heat for 8-10 minutes stirring regularly.
Pour the aubergines into a oven proof dish, spreading out evenly. Add the remaining marinade from the bowl, cover with tin foil (this will help the it stay juicy) and whack it in the oven for 30-40 minutes until the aubergines are soft and sticky.
Remove the tinfoil and leave in the oven for another 10 mins to help the marinade evaporate a touch so it gets nice and sticky.
Serve with rice, spring onions & sesame seeds.
I hope you enjoy the recipe, its my first ever one!