Sticky Ginger Aubergine with Steamed Rice Bowl
Aubergine slices cook until crispy then glazed into a sticky garlic ginger teriyaki style sauce. Served with spring onions over steamed rice.
Substitutes?
- No rice? Use quinoa instead.
- No spring onions? Use fresh coriander or fresh parsley instead.
- No soy sauce? Use tamari sauce instead.
- No maple syrup? Use agave syrup, honey or caster sugar instead.
- No corn flour? Use rice flour instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
2 Aubergine (cut in 2 cm thick slices)
2 tbsp corn flour
4 tbsp Vegetable oil
1 tbsp sesame oil
2 garlic cloves (chopped)
1 tbsp ginger (chopped)
2 tbsp maple syrup
1½ tbsp soy sauce
For serving:
250 g rice (steamed )
3 spring onions (sliced )
Recipe:
- Add the aubergine slices into a bowl with the corn flour. Toss to coat.
- Place a large frying pan over a medium-high heat and add the vegetable oil. Fry the aubergine for about 3 minutes on each side, or until golden and crispy. Remove from the pan and set aside.
- Reduce the heat to low, and add the sesame oil, garlic and ginger to the pan. Cook until fragrant, for about 1 minute, then add the maple syrup and soy sauce. Mix well to create a sauce, then add the aubergine slices and cook for 30 seconds on each side, until coated in the sauce.
- Divide the steamed rice into bowls, then top with the aubergine slices and spring onion. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days.
