I’m totally addicted to aubergine 🍆 it really is the best vegetable. This gorgeous vegan recipe is blooming lovely and delicious hot or cold. Serve over noodles or coconut rice for an amazing wholesome meal.
Who’s going to give this one a go?
Serves 2 as a main - 4 as a side
2 small onions - finely chopped
3 cloves garlic - crushed
2 teaspoons grated ginger
2 aubergines - sliced into 6X2cm rectangles
1 large handful cashews
3 spring onions - finely sliced
2 tablespoons chopped coriander
Optional sesame seeds to serve
Water to loosen
4 tablespoons soy sauce
4 tablespoons sesame oil
2 tablespoon rice wine vinegar
1 teaspoon miso paste
Juice 1/2-3/4 of a lime
2 teaspoons honey
Sauté the onion until soft, then add the garlic, ginger and aubergine. Aubergines absorb lots of oil so you are going to need quite a bit. Season generously and cook on a low to medium heat stirring here and there until the aubergine is just cooked through. This can take 20-25 minutes so be patient it’s worth it. Loosen with a little water or oil if it’s looking dry. Mix the marinade ingredients together in a bowl and add to the aubergine. Continue to cook until the aubergine is silky and delicious and not at all spongy. Add the cashews, coriander and spring onions and serve.