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Ingredient
Sea Spiced Aubergines
Introduce
Ingredient
3 tablespoons
coconut oil
6 cloves
garlic, crushed
60 ml
soy sauce
60 ml
rice wine
200 ml
water
1 teaspoon
brown sugar
1 teaspoon
white miso paste
1 teaspoon
cornflour
1 teaspoon
toasted sesame oil
1 tablespoon
chopped fresh coriander
Cooking instructions
* Step 1
Heat the oil in large frying pain over a high heat. When hot and smoky, add the aubergines and cook for 12-15mins. Tossing occasionally until golden all over
* Step 2
Add the garlic, ginger and chilli. Stir-fry for 1min, then add onion, white parts of the spring onions and red pepper and cook for another 5 minutes. Add soy sauce, rice wine, 200ml water, stock cube, sugar and miso before simmering for 5 minutes
* Step 3
Mix cornflour with remaining tablespoon of water until smooth. Add to the pan and cook until thickened. Remove from the heat, drizzle over the sesame oil and top with finely sliced spring onion and coriander
* Step 4
Serve with rice
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Tag
coconut oil
aubergines, roughly chopped
garlic, crushed
piece of fresh ginger, sliced into matchsticks
red chilli (thinly sliced)
large onion, sliced
spring onions, white parts cut into 3cm pieces and green part finely sliced
red pepper, roughly chopped
soy sauce
Rice Wine
water
vegetable stock cube
brown sugar
white miso paste
cornflour
toasted sesame oil
chopped fresh coriander
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