Asian style aubergine
Did I ever tell you my obsession for Asian food?... the 58 recipes published on the blog about Asian cuisine can perhaps give you a clue! ;-)
Well, I also love aubergine/ eggplant and cooking this amazing veggie with Asian style spices turns it into a totally addictive dish!
The recipe below is full of spices and ingredients, but feel free to cook it with what you have in hand. The most important is the flavor combination of the aubergine/ eggplant with soy/tamari sauce and the garlic. The rest can get adapted, or even left behind.
Another perk from this recipe is that is as delicious warm as it is cold. It makes it a great dish to be prepared in advance and large quantities for several meals, in winter or summer!
Aubergines are a good source of proteins as well, and it can replace your meat intake happily!
Ingredients for 4 persons:
- 2 aubergines/eggplants
- 2 garlic cloves
- 1 cm fresh ginger thumb
- 1 cm fresh ginger thumb
- 2 tbsp of coconut oil
- 1 tbsp of dark miso paste
- 4 tbsp. of soy sauce or tamari sauce if coeliac
- 1 tbsp. of sesame seeds
- 1 tsp. of honey or maple syrup
- 1 tsp. of honey or maple syrup
- 1 pinch of ground black pepper
- 1 pinch of fennel seeds (optional)
- 1 handful of freshly sliced coriander
- Japanese spicy mix or chili flakes
- 1 lime juice or 1 tsp. of balsamic vinegar
1/ Peel and crush the garlic and ginger. Clean and slice in large pieces the aubergines/eggplants.
2/ In a small bowl, mix together the miso paste with the soy/tamari sauce, add the honey, the lime, the sesame seeds, fennel seeds and pepper.
3/ Stir-fry the garlic and ginger with the coconut oil in a frying pan or wok at medium heat. After 5 minutes or so, the garlic will start to get golden.
4/ Add the aubergines/eggplants and stir to make them start to stir-fry. After 5 minutes, when they start to get golden as well, pour the miso- soy sauce mix on top and cover will the aubergines pieces with the sauce. Add the chili flakes.
Let it cook for 10 more minute at medium heat till the aubergines gets totally black and well cooked.
5/ Serve right away with some fresh coriander sprinkled on top. You can also have it cold. Warm or cold, it is delicious and addictive!
1/ Peel and crush the garlic and ginger. Clean and slice in large pieces the aubergines/eggplants.
2/ In a small bowl, mix together the miso paste with the soy/tamari sauce, add the honey, the lime, the sesame seeds, fennel seeds and pepper.
3/ Stir-fry the garlic and ginger with the coconut oil in a frying pan or wok at medium heat. After 5 minutes or so, the garlic will start to get golden.
4/ Add the aubergines/eggplants and stir to make them start to stir-fry. After 5 minutes, when they start to get golden as well, pour the miso- soy sauce mix on top and cover will the aubergines pieces with the sauce. Add the chili flakes.
Let it cook for 10 more minute at medium heat till the aubergines gets totally black and well cooked.
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