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Aubergines with Chilli and Ginger

Revamp those aubergines with ginger and chilli.

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Serves 4 (Estimated) Rating 5/5

5 stars

Prep Time 10 Minutes Cooking Time 20 Minutes

Photo soon folks

May contain nuts May contain peanuts May contain sesame


200 Millilitre Sweet Rice Wine
50 Millilitre Soy Sauce
3 Ginger, grated
4 Onion, finely chopped
2 Garlic Cloves, finely chopped
1 Tablespoon Sesame Oil
2 Red Chillies, finely chopped
4 Purple Aubergines
Peanut Oil
Pour the wine into a saucepan and bring up to the boil
Now simmer until reduced to about half its original volume.
Decant into a bowl and allow them to cool completely.
Add soy sauce, ginger, onions, garlic, sesame oil and chillies, and then stir together.
Meanwhile preheat the oven to 220C/425F/gas 7.
So to prepare the aubergines.
Cut them in half-length ways.
Now lightly score their surfaces with a sharp knife in a criss-cross fashion.
Heat a couple of tablespoons of the peanut oil in a large frying pan until nice and hot.
Lower in the aubergines cut-side down and fry until the flesh is golden.
Now turn them over and cook for about the same time, skin-side down.
Repeat until they are all done.
Drain them well on kitchen paper, cut-side down.
Now then place them on to a heatproof, shallow baking tray, cut-side uppermost.
Now, carefully spoon over about half the dressing, dividing it as you go between each aubergine.
Place in the top of the oven for 5 minutes.
Remove, and add more dressing.
Continue to bake the aubergines until very tender and almost drenched in the dressing.