Soy Braised Aubergineby Will Chew
A simple vegan dish that goes perfectly well with a bowl of warm rice.
Soy Braised Aubergine
Rated 5.0 stars by 1 users
1 large aubergine (skinned)
3 cloves garlic (minced)
40g ginger (minced)
1 tablespoon Mak Tok's Sweet Soy Sauce
1 tablespoon light soy sauce
1 tablespoon light brown sugar
1/4 cup water
1 tablespoon Shaoxing cooking wine
sesame seeds for garnishing
chopped spring onions for garnishing
cooking oil for pan-frying
Slice the aubergine into 1/2 inch thick. Score one side of the aubergine slices and place them on a microwave oven safe plate. Cover the plate and heat the aubergine slices in the microwave oven on high for 7-8 minutes. Remove and allow to cool slightly.
In a bowl, mix the light soy sauce with Mak Tok's Sweet Soy Sauce, light brown sugar, Shaoxing cooking wine, and water. After that, add the garlic and ginger into the sauce and stir well.
Heat up a pan and pour some cooking oil on to it. Pan fry the aubergine slices for 3-4 minutes on each side before pouring in the sauce. Turn the heat to low and allow to simmer for a minute or until the sauce has slightly reduced.
Garnish the soy braised aubergine with some sesame seeds and chopped spring onions. Serve immediately with a bowl of warm rice.