• 50ml soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp ground nut oil
  • 2 garlic cloves
  • 10g fresh root ginger, peeled and chopped roughly
  • 2 tsp light brown sugar
  • ¼ tsp dried red chilli flakes
  • 2 medium aubergines, cut into 8 wedges
  • 1 tbsp sesame seeds
  • 2 tbsp coriander, roughly chopped
  • 1 finely sliced red chilli, deseeded, to serve


  1. 1

    In a mini food blender, blitz together the soy sauce, rice wine vinegar, oil, garlic, ginger and sugar until smooth. Stir in the chilli flakes and set aside.

  2. 2

    Using a small knife, score a criss-cross pattern on the flesh of the aubergine and arrange skin down in a microwaveable dish. Pour over the marinade and rub into the aubergine, making sure it is completely covered, especially in the grooves of the criss-cross pattern.

  3. 3

    With the aubergine flesh down, transfer to a fridge to marinate for 30 minutes. Once done, cover with clingfilm, poking holes in the top with a fork. Cook in the microwave on high for 13 minutes. Leave to rest, then serve scattered with the sesame seeds, coriander and red chilli.

Nutritional Details

Each serving provides
  • Energy 1156kj 276kcal 14%
  • Fat 7.7g 11%
  • Saturates 1.3g 7%
  • Sugars 7.9g 9%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 398kj/95kcal

Each serving provides

43.3g carbohydrate 2.0g fibre 7.2g protein

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