Sticky Ginger Aubergine
If you think you hate aubergines, think again, because this Sticky Ginger Aubergine recipe is hands down one of my favourite quick and easy dinner recipes!
Servings: 2 people
Calories: 57kcal
Ingredients
- 1 large aubergine or two smaller aubergines
- cornflour
- 3 garlic cloves minced
- 1 inch fresh ginger minced
- 2 spring onions finely sliced
- ½ tbsp sugar
- 3 tablespoon light soy sauce
- 100 ml water
To serve
- 2 portions sticky rice cooked
- 5 g chives finely sliced
Instructions
- Begin by slicing your aubergine into 1cm (ish) discs.
- Coat your aubergine discs in cornflour, shake off excess cornflour, leaving a thin layer, and set them aside.
- Place a non-stick frying pan on medium heat and add in a good glug of vegetable oil.
- Fry your coated aubergine in the pan for 5 minutes on each side (10 minutes total) or until golden brown. Remove and set aside.
- Rinse out your frying pan (or use another frying pan) and then place it back on the heat and drizzle with a splash of vegetable oil.
- Add in your garlic, ginger, and spring onions. Fry for a couple of minutes until aromatic. Then add in the sugar, light soy sauce, and water. Season with a good grinding of black pepper.
- Add back in your fried aubergines and simmer for 5 minutes, flipping them halfway through so that each side gets coated in the sauce.
- Once the sauce has thickened slightly and the aubergines are glossy, remove the eggplant pieces and serve up on your portions of sticky rice. Drizzle the remaining sauce from the pan over the aubergines. Sprinkle with chopped chives and enjoy!
Nutrition
Calories: 57kcal | Carbohydrates: 11g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1514mg | Potassium: 131mg | Fiber: 1g | Sugar: 7g | Vitamin A: 229IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg