September is slowly coming to an end, although you would not have guessed it stepping outside as it’s supremely hot this week!
The end of September means that my beloved aubergines will soon disappear off the green grocer’s shelves so I am keen to share one more aubergine recipe with you before the end of the season. This recipe is a simple midweek dinner that’s easy to make, yet it’s somehow impressive. It’s a simple aubergine stir-fry flavoured with a bunch of aromatics in a salty, sweet and sour glaze served over a bowl of steaming hot rice. To stop the aubergine from soaking up too much oil, you coat it in a thin layer of cornflour first which also produces nice crisp edges during pan-frying. Thanks to aubergine’s firm and meaty texture, this dish is rather satisfying whether you’re vegan or not.
3 tbsp / 45 ml tamari (for gluten-free version) or soy sauce 4 tsp rice wine vinegar 1 tbsp maple syrup 1 tbsp toasted sesame oil 2 tsp cornflour (dissolved in 2 tbsp of water)
