© J Sainsbury plc 2020
Microwave Asian-style aubergines
This delicious vegetarian dish tastes almost meaty thanks to the tender aubergines. Adjust the amount of chilli flakes if you like it spicier!
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Ready in 25 minutes, plus marinading
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Cooking time 15 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 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
Method
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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.
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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.
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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.
