Braised aubergines: Difference between revisions
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======Best recipe review====== | |||
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''<span class="reviewTitle">OK</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3</span>/5 </span> | |||
<span class="reviewDesc">But I'm not really a fan of aubergines anyway - too mushy.</span> | |||
<span class="reviewAuthor"> - [[User:Chef|Jerry]]</span></span> | |||
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Another quick and tasty vegetable dish that will accompany most Chinese food. | Another quick and tasty vegetable dish that will accompany most Chinese food. | ||
Revision as of 19:25, 30 December 2021
| Braised aubergines | |
|---|---|
Best recipe reviewOK 3/5 But I'm not really a fan of aubergines anyway - too mushy. - Jerry |
| Aubergines | |
| Servings: | Serves 4 |
| Calories per serving: | 255 |
| Ready in: | 15 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st January 2013 |
Another quick and tasty vegetable dish that will accompany most Chinese food.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3-4 aubergines
- 3 slices ginger, chopped or grated
- 2 cloves garlic, crushed
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon sugar
- ½ teaspoon sea salt and 6 tablespoons good stock (or omit the salt and use ¼ stock cube and 6 tablespoons of hot water)
- 1 teaspoon sesame oil
- 6 tablespoons vegetable oil
- 3 spring onions (scallions)
Method
- Don't peel or salt the aubergines
- Remove stalks from the aubergines and cut on the diagonal into 5cm x 2.5cm (2" x 1") pieces
- Heat the oil in a wok, add the aubergines and stir-fry over a low heat for 5 minutes or until they begin to turn soft
- Reserving the remaining oil, remove the aubergines from the pan and press lightly over kitchen paper to remove any excess oil
- Add the garlic and ginger and stir-fry for 1 minute
- Add soy sauce, sugar, stock and salt and bring to the boil
- Return the aubergines and cook for 3-4 minutes on a high heat and reduce the stock by half
- Add the vinegar, sesame oil and chopped spring onions and mix well
- Serve immediately
Variations
Chili flakes or toasted sesame seeds make a nice garnish.
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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