Sticky Ginger and Aubergine Steamed Rice Bowl
Crispy, glazed aubergine slices and a sticky garlic and ginger teriyaki-style sauce, served with spring onions over steamed rice? Delish.
Substitutes?
- No spring onions? Use fresh coriander or fresh parsley instead.
- No rice? Use quinoa instead.
- No soy sauce? Try tamari sauce.
- No maple syrup? Use agave syrup, honey or caster sugar.
- No corn flour? Try rice flour instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
2 aubergines (cut into slices 2cm thick)
2 tbsp corn flour
4 tbsp vegetable oil
1 tbsp sesame oil
2 garlic cloves (chopped)
1 tbsp ginger (chopped)
2 tbsp maple syrup
1½ tbsp soy sauce
For serving:
250 g rice (steamed)
3 spring onions (sliced)
Recipe:
- Add the aubergine slices to a bowl with the corn flour. Toss to coat.
- Place a large frying pan over a medium-high heat and add the vegetable oil. Fry the aubergine for about 3 minutes on each side, until golden and crispy. Remove from the pan and set aside.
- Turn down the heat and add the sesame oil, garlic and ginger to the pan. Cook over a low heat until fragrant (about 1 minute), then add the maple syrup and soy sauce. Mix well to create a sauce, then add the aubergine slices and cook for 30 seconds on each side, until coated.
- Divide the steamed rice into bowls, then top with the aubergine slices and spring onion. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
