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Braised Aubergine with Sticky Soy and Garlic Paste
Sticky braised aubergine made using our Sticky Soy and Garlic Paste. Perfect served with steamed jasmine rice and a drizzle of spicy chilli oil.
Method
- Cut the aubergines into bite-sized pieces. Place in a colander over a bowl, mix with the salt and set aside for 10 minutes (up to 30 if you have time). Rinse with cold water, squeeze out any moisture, and pat dry.
- Heat the vegetable oil in a large frying pan over medium-high heat. Add the aubergine and stir-fry for 5 until they start to soften and turn golden.
- Add the stock and Sticky Soy and Garlic Paste to the pan. Stir well to coat the aubergine pieces evenly in the paste.
- Reduce heat to medium-low, cover the pan, and let the aubergines cook gently for 3 minutes. Remove the lid and simmer until the sauce has thickened and the aubergines are starting to caramelise, stirring often – around 2-3 minutes.
- Serve hot with steamed jasmine rice, your choice of greens, and a drizzle of chilli oil.
