Stir Fry Sticky Aubergine

Tell me it’s not just me! As I head towards a weekend I tend to loose the momentum when cooking meals for my family and I. So Friday night and weekend meals need to be simple but tasty, which is where this Stir Fried Sticky Aubergine comes in.

It’s aubergine in a beautifully easy, homemade, sticky, tangy sauce. Toss it with egg noodles or serve over a bed of rice and you have a great weekend meal.

Best of all, it’s easily adaptable. Got leftover vegetables in your fridge that need using? Slice them finely and toss them in to bulk out your meal. The options are endless!

Serves 3

INGREDIENTS

3 Aubergines

2 Tablespoon Minced Garlic

2 Tablespoon Honey

2 Tablespoon Soy Sauce

2 Tablespoons Sesame Oil

2 Tablespoons Stir Fry Oil

1 Teaspoon Ground Ginger

1 Teaspoon Salt

METHOD

In a medium mixing bowl add your minced garlic, ginger, salt, honey, soy sauce and sesame oil. Stir together with a tablespoon.

Chop your aubergines into 4 centimetre ‘sticks’. Toss the aubergine sticks in the marinade.

As a minimum I would leave them marinade for 20 minutes but I regularly prepare and marinade the aubergine at lunch for dinner later that evening which works well too.

To cook the aubergine, take your wok. Place it over your hob on a high heat. When the wok is hot, add in a good slosh of stir fry oil and it should heat through quickly.

Then add in your aubergine and the remaining marinade sauce. Toss it he wok until the aubergine softens and the sauce thickens slightly.

Serve over a bed of rice and some pan fried bok choi or toss in some bean sprouts and egg noodles and enjoy!