Description
Sticky ginger aubergine served over fluffy rice, coated in a glossy sweet and savory glaze with fresh herbs and sesame seeds. A bold, satisfying plant based meal packed with flavor and texture.
Ingredients
Scale
- 2 medium aubergines, about 600 grams total
- 1 tablespoon fresh ginger root, grated, about 15 grams
- 2 garlic cloves, minced
- 3 tablespoons soy sauce, 45 milliliters
- 1 tablespoon rice vinegar, 15 milliliters
- 2 tablespoons maple syrup, 30 milliliters
- 1 teaspoon cornstarch, 3 grams
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds, 3 grams
- 2 tablespoons fresh cilantro, chopped, about 8 grams
- 1 cup uncooked white rice, 200 grams
- 3 tablespoons vegetable oil, 45 milliliters
Instructions
- Cook the white rice according to package instructions and set aside.
- Slice the aubergines into thick, even rounds.
- In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and cornstarch until smooth.
- Heat vegetable oil in a large skillet over medium heat.
- Place aubergine slices in a single layer and cook for 4 to 5 minutes per side until golden and tender.
- Pour the prepared sauce over the aubergine and let it simmer for 2 to 3 minutes, spooning the glaze over each slice as it thickens.
- Remove from heat once the sauce becomes glossy and sticky.
- Serve the aubergine over cooked rice and garnish with sliced green onions, sesame seeds, and chopped cilantro.
Notes
- Do not overcrowd the skillet to ensure proper browning.
- If reheating, add a splash of water to loosen the sauce.
- For extra heat, add chili flakes to the sauce mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg