Sweet Soy Sauce Marinated Aubergines
While I could never give up gloriously greasy fried aubergines, there are days when I like something lighter. The soft flesh of an aubergine is a perfect sponge for soaking up not just oil, but flavours from a good marinade. This sweet soy sauce marinade is a classic one that the meaty aubergine takes on wonderfully.
Serves 1–2
- 1 small young aubergine
- 1 tablespoon good soy sauce
- 1 heaped tablespoon unrefined light brown sugar
- 1 teaspoon Shaoxing rice wine
- a drizzle of sesame oil
- chopped spring onions, to serve (optional)
- Chop the aubergine into roughly even, medium-sized chunks.
- Steam over a high heat for 10 minutes, or until cooked and soft.
- Whisk together the soy sauce, sugar, rice wine and sesame oil until well combined, and pour over the cooked aubergines. Leave for 10 minutes to marinate and become awesome.
- Sprinkle with spring onions to serve. This is great over cooked rice noodles, or as a side dish with plain rice.
