Scott’s Braised Chinese Aubergine

Hey, its Scott here and this week I want to share an aubergine recipe that really packs a punch of flavor and it is slow braised aubergines with miso, sesame and ginger.

Its great served simply over rice or as a side dish as part of a larger meal and for me this recipe makes the aubergine really shine and the slow braising gives the aubergine a wonderful comforting soft texture.

So lets not delay and jump strait into the recipe.

Ingredients

880g aubergine sliced length ways into quarters

100ml light soy sauce

60ml rice wine vinegar

120ml honey

20 ml toasted sesame oil

320ml veg or chicken stock

25g diced ginger

1 red sliced chilli

5g corn flower             

Method

Start by salting the aubergine do this by sprinkling the aubergine with a good pinch of salt and place in a colander for 20 minutes.

While the aubergine is salting whisk all the other ingredients together in a pan.

After 20 minutes the aubergines will be ready to pat dry with some kitchen roll. Now in a hot frying pan fry the aubergines cut side down until golden brown then place the aubergines in a baking dish

Now put the pan of the other ingredients on the heat and bring to the boil and boil hard for two minutes.

Then pour the mixture over the aubergines and then bake in the oven at 180.c for 45 minutes until soft and tender.

Garnish with chopped chilli, spring onions, coriander and sesame seeds.

And that’s it

Hope you enjoy this weeks recipe.