Sticky Soy and Honey Aubergine

Sticky Soy and Honey Aubergine with Egg Fried Rice. This vegetarian aubergine recipe takes chunks of fried aubergine and tosses them in a sweet and sticky sauce made from honey, soy, garlic and ginger. I have served this with my recipe for Egg Fried Rice but if you make it with simple boiled rice and swap out the honey for agave syrup, it would be vegan. I’ve boiled the aubergine chunks for this recipe; I find it allows the aubergine to have a soft texture without soaking up too much oil during frying.

If you enjoyed my recipe for Sticky Soy and Honey Aubergine then you might like my other Vegetarian Recipes

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Recipe

Serves 2

Difficulty Rating: Rookie

Ingredients:

For the Aubergine:

• 2 large aubergine, cut into large chunks
• 2-3 cloves garlic, finely chopped
• 1 thumb piece size of ginger, grated
• 3 spring onions, finely shredded
• 1 tablespoon crushed Szechuan peppercorns (optional but adds heat and flavour)
• Olive oil for frying

For the sauce:

• 4 tablespoons light soy sauce
• 3 tablespoons honey or agave syrup if you want it to be vegan

• 2 tablespoons rice wine vinegar
• 2 tablespoons oyster sauce (leave out if you want it to be vegan)
• 1 tablespoon sesame oil
• 1 teaspoon white pepper

Recipe for Egg Fried Rice

Method:

1. Fill a saucepan with salted boiling water and put the chunks of aubergine in. Boil for 2 minutes, drain well and keep to the side. Allow to steam dry for a couple of minutes. 
2. Heat a tablespoon of olive oil in a frying pan over a medium high heat. Add the drained aubergine chunks and fry for around 5 minutes until golden all over. Don’t move the aubergine around too much – you want the sides to brown and caramelise.
3. Add in the ginger, garlic and crushed Szechuan peppercorns and stir fry for a minute or so. 
4. Once the aubergine has browned nicely, add all the sauce ingredients and bubble for a couple of minutes until sticky and thick.
5. Serve with egg fried rice and top with the shredded spring onions!

Presentation tip: Slice your spring onions thinly and add to ice cold water to curl up 5 minutes before serving