Quick and Easy Sticky Sesame & Soy Glazed Aubergines
These are super quick and easy to prepare but the result is amazing - sweet with honey, salty from the soy, and with a tang from the mirin / vinegar. They're incredibly moreish.
They sit well alongside stir fried veggies and fluffy steamed rice, or atop a bowl of ramen (check out my mushroom ramen recipe elsewhere on the blog) for a simple mid-week supper.
Recipe (2 people):
2 large aubergines
2 tablespoons sesame seeds
For the glaze:
4 tablespoons honey
3 tablespoons sesame oil
2 tablespoon soy sauce
1 tablespoon of mirin (or cider vinegar)
1/2 teaspoon grated ginger
1/2 teaspoon grated garlic
1/2 teaspoon chilli flakes
1. Put all ingredients for your glaze in a small pan and heat gently over a low flame whilst stirring until they are well combined. Allow it to sit for 15 - 20 minutes for the flavours to infuse.
2. Cut the aubergines into long, thin wedges. Do this by slicing in half lengthways, then repeating to get quarters, and then again for eighths. Toss them in the glaze to coat, then lay them out skin side down on a baking tray.
3. Roast in the oven at 180 degrees until they have softened (around 12 minutes). Take them out, spoon over any remaining glaze and sprinkle with the sesame seeds. Return to the oven for a further 5 minutes.
4. Serve immediately while they are still hot and sticky - you can garnish with a drizzle of extra sesame oil and a few chilli flakes.