Whether you’re looking for a family-friendly meat-free weeknight dinner or a winning recipe for a dinner party with friends, this super easy yet utterly delicious Asian-inspired vegan Sticky Eggplant will tick all the boxes. Vegan and can be made gluten-free.
Sticky Eggplant [Vegan]
Serves
2
Cooking Time
30
Ingredients
For the Marinade:
- 2 medium eggplants, cut in 3-4cm chunks
- 1/4 cup light soy sauce or tamari for gluten-free version
- 1/2 teaspoon minced garlic or ready-made garlic puree
- 1 tablespoon pomegranate molasses
- 1 1/2 teaspoon freshly grated ginger
- 2 teaspoons apple cider vinegar
- 4 tablespoons maple syrup
- 1 1/2 tablespoons corn flour
- 1 tablespoon olive oil for frying
To serve:
- Brown rice
- A handful of spring onions
- Pomegranate seeds
- Sesame seeds
Preparation
- Chop the aubergines in 3-4cm chunks and put in a bowl big enough to contain all the aubergines.
- Combine all the marinade ingredients (apart from the olive oil) in a bowl and whisk until smooth.
- Pour the marinade over the aubergines and mix well to ensure the aubergines are well coated in the marinade.
- Cover the bowl with cling film, place in the fridge and marinate for at least 30 minutes.
- Heat up a large frying pan until hot and add the olive oil. Using a slotted spoon, transfer the aubergines into the pan and cook on high heat for 8-10 minutes stirring regularly.
- Add the remaining marinade from the bowl, cover with lid and cook over medium to low heat for 20-25 minutes until the aubergines are soft and sticky.
- Serve with brown rice, spring onions, pomegranate & sesame seeds.
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Eggplant
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