Chunks of aubergine are coated in a rich sauce and sprinkled with sesame seeds to make an unusual side dish that is quick to cook. This straightforward yet versatile vegetarian dish can be served hot, warm or cold, as the occasion demands.
1. Place the aubergine chunks on a plate, sprinkle them with the salt and leave to stand for 15-20 minutes. Rinse well, drain and dry thoroughly on kitchen paper. Toss the aubergine cubes in the chilli powder.
2. Heat a wok and add the oil. When the oil is hot, add the aubergine chunks with the rice wine or sherry. Stir constantly until the aubergine chunks start to turn a little brown. Stir in the water, cover the wok and steam for 2-3 minutes. Season to taste, then spoon on to a serving dish, sprinkle with sesame seeds and serve.
Cook's Tip
If you cant get a hold of chili bean sauce, use 15-30 ml/ 1-2 tbsp chili paste mixed with 2 crushed garlic cloves, 15 ml / 1 tbsp each dark soy sauce and rice vinegar, and 10ml/2 tsp light soy sauce.
Scant = not quite a 1/2 cup so don't fill it to the measure
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 10 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1524.8mg | 53 % | |
Potassium 57.9mg | 2 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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