THIS AUBERGINE. I don’t know what I can say to convince you just how incredible this sticky honey soy aubergine is, so you’ll just have to believe me. It might not look like much, but the flavours are ridiculous. It’s beautifully sweet, with a warm heat from the chilli flakes, and a salty kick from the soy sauce. Ri.di.cu.lous.
Aubergine is always the first thing I look for on the menu at a Chinese restaurant – it goes so well with Chinese flavours, especially when it’s cooked down in a sticky sauce like this. But for some unknown reason, I’d never tried to make any sort of Chinese-style aubergine at home before. This recipe takes just 15 minutes, so I have no idea why I didn’t come up with it sooner.
Some people don’t like how aubergine acts a bit like a sponge, but I say you should just take advantage of this property! Cook it right in the sauce until it’s soft and juicy and bursting at the seams with the sticky sauce.
This recipe could feed two as a side dish (I’m thinking it would go really well with tofu in black bean sauce – though I might just be saying that because it’s my other go-to Chinese favourite). However, if you’re anything like me, you’ll want to eat the whole lot as a full meal. You could serve it with noodles or fried rice, but personally, I was happy to just wolf it down on its own with an extra dash of soy sauce on top.
It’s not a particularly saucy dish because the aubergine soaks up all the liquid, but it becomes so juicy and flavourful that you won’t miss the sauce. Make sure you top it with plenty of fresh coriander! It brings a great freshness to the dish. I also sprinkled some extra dried chilli flakes on top, but make sure you taste it first before you end up blowing your head off!
Sticky honey soy aubergine
- 1 tbsp oil
- 1 aubergine cut into medium-sized chunks
- 2 tbsp honey or agave if you're vegan
- 2 tbsp soy sauce
- Pinch dried chilli flakes
- 1 clove garlic minced
- Black pepper
- Fresh coriander to serve
- Heat the oil in a large pan or wok, and add the aubergine chunks, honey, soy sauce and chilli flakes. Cook over a medium heat, stirring regularly, for around 5 minutes.
- Then add the garlic, and continue to cook for another 5 minutes until the aubergine is soft and sticky, and there is no more excess liquid.
- Season with black pepper, and serve topped with plenty of fresh coriander