Sticky Chilli Aubergine has got to be one of my favourite ways to serve up this amazing vegetable, it becomes the perfect sponge for soaking up whatever delicious sauce you cook it in and becomes so soft, flavourful and satisfying.
By marinating the aubergine pieces in the dressing before and during cooking every bite is guaranteed to be so packed full of flavour.
I’ve served my aubergine with noodles and topped it off with some spring onions, chilli and lime juice but this recipe would also taste amazing served with rice and some slaw or as part of a buddha bowl of deliciousness.
Ready in 20 minutes
Good For Student friendly
2 spring onions
2 nests of noodles
1 tbsp sesame seeds
2 tbsp of honey/maple
2 tbsp of sesame oil
2 tbsp of tamari
1 red chilli, finely chopped
2 minced garlic cloves
1 tbsp minced ginger
In a large bowl, whisk together the dressing ingredients.
Cut the aubergine into cm cubes and toss through the dressing until fully coated.
To a wok or large frying pan add a tbsp of sesame oil and fry the aubergine pieces on medium-high for 10-15 minutes until soft, sticky, and cooked through.
While the aubergine is cooking, prepare the noodles or rice according to package instructions and prepare your garnishes.
Plate up with the noodles or rice on the bottom with the aubergine on top followed by sliced chilli, spring onion, coriander, sesame seeds and lime juice.