Asian Style Aubergine
A delicious and easy Asian-style aubergine dish with a healthy turmeric rice side dish. This vegan hearty meal will just melt in your mouth.
Equipment
1 large size wok pan
Ingredients
- 4 medium aubergines
- 50 mil soya sauce
- 50 ml teriyaki sauce
- 200 ml of water
- 1 tablespoons of rice vinegar
- 3 tablespoons of virgin olive oil from Cal Valls
- 30 g of whole cornmeal
- 20 g of toasted sesame seeds
- 1 chilli pepper
- 3 garlic cloves
- Salt
- A medium spring onion
- Fresh parsley
Instructions
- Wash and slice each aubergine into 3 or 4 long strips.
- Sprinkle salt on either side and let sit for 20 minutes, then wipe dry the excess liquid.
- Heat some olive oil in a large frying pan.
- Place the sliced aubergine through the cornmeal and fry each slice in the hot oil for 5 minutes until it's toasted brown.
- Add the water & simmer for 12 minutes approximately.
- Throw in the chopped garlic and chilli pepper while stirring occasionally.
- Finally add the vinegar, soy & teriyaki sauce. Give it a good stir.
- Turn off the heat, leave for 5 minutes
- Add the sesame, onion & parsley.
Nutrition Profile
Nutrition
Asian Style Aubergine
Amount per Serving
Calories
360
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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