Glazed Asian Style Aubergine (and Quick Pickled Slaw)
This baked aubergine recipe is easy, quick and satisfying, rocking a certain Asian-inspired vibe. We use a lot of tamari (gluten free soy sauce) and maple syrup in our kitchen, and with the recent and welcome inclusion of aubergine in our veg bag, it is no surprise that this is a recipe that has been used fairly frequently. The addition of sesame oil intensifies the Asian flavour of the dish and baking it in the oven makes it practically hands free in terms of execution.
We serve the aubergine with brown rice and a carrot and red cabbage pickled slaw. I use brown rice vinegar for the pickling to lend a contrast of flavours and a little zing adding some sharpness to complete this colourful and crunchy side dish.
As usual, we try not to add too much intensity to the flavours that we use, mainly by way of salt and chilli, as we like Baby Green to taste, and preferably make a meal of, what we are eating. So you may wish to add a little more of the tamari or a dash of salt to the dish once it is cooked. I enjoy a large squirt of sriracha with mine (But I do use it on almost everything, Mango and sriracha? Yes, please!) A simple squirt of lime juice will also intensify the flavours.
Glazed Baked Aubergine:
Ingredients: (serves 2 adults and a toddler)
- 2 medium aubergine
- 1 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 1 tbsp sesame oil
Method: (see video below)
- Preheat oven to 200C. Keep a slatted oven rack out of the oven to use as your baking tray.
- Slice each aubergine in half lengthwise. Score a # pattern into the flesh of each half, but try not to slice through the skin as it acts as a bowl to contain the moisture. Place the scored and halved aubergines on the oven rack.
- Mix the wet ingredients and brush them on the aubergine halves until the mixture is finished.
- Slide the oven rack into the preheated oven and bake for 20 minutes.
Quick Pickled Slaw:
- 1 large carrot
- 1 tennis ball -sized chunk of red cabbage
- 1/4 cup brown rice vinegar
- 1 tbsp maple syrup
- 1 tsp salt
- 1 tbsp hemp hearts or sesame seeds (optional)
- Peel the carrot, shred it in a box grater and place in a bowl.
- Thinly slice the cabbage and add to the bowl with the carrot. Alternatively, run the carrot and cabbage both through the grater blade on your food processor.
- Mix remaining ingredients in a separate bowl and then add to the vegetables.
- Mix well and let rest for 20-60 minutes before serving.