Sticky soy eggplant

Sticky soy eggplant

Tags

Vegan

Cook

Ingredients

  • 4 large eggplants, halved
  • Sesame oil
  • 4 tbsp dark soy sauce
  • 1 tbsp sambal oelek
  • 1 tsp brown sugar
  • Juice of 1 lime
  • 4 shallots, thinly sliced
  • 1 carrot, cut into matchsticks
  • 1 inch ginger, cut into matchsticks
  • 6 garlic, thinly sliced
  • 2 red chillies, thinly sliced
  • 100g roasted peanuts, roughly chopped
  • 2 cups cooked rice
  • Pak choi
  • 2 tbsp light soy sauce
  • 2 spring onions, thinly sliced
  • Coriander

Steps

  1. Preheat the oven to 180°C.
  2. Cut a diamond pattern into the eggplants, being careful not to cut all the way through.
  3. Brush sesame oil all over the cut sides of the eggplants.
  4. Heat the frying pan and cook the eggplant cut-side down, until it is charred and soft.
  5. Put eggplant on a lined baking tray.
  6. Mix dark soy sauce, sambal oelek, sugar, lime juice and 3 tbsp water.
  7. Pour over the eggplants then put in the oven and roast, turning halfway, for 30 minutes or until tender.
  8. In the wok heat some sesame oil, then start frying the shallots.
  9. Once shallots are translucent add the carrot, ginger, garlic, chilli and peanuts.
  10. Add the cold rice and cook until the rice is crispy in places. Once almost cooked add the pak choi.
  11. Pour in light soy sauce and mix well