Side Dishes & Canapes
Side Dishes & Canapes
Asian aubgerines
A deliciously different side dish, or use it as the base for a vegetarian main course
I love aubergines but unless I can cook them on the barbecue (hardly the weather for that, as I write this!), they soak up so much oil as they cook that they start to become decidedly unhealthy. Since I’ve discovered that you can chop and then microwave them in a matter of minutes, though, I’ve start using them in my cooking much more often. This recipe is packed with Asian-inspired flavours and is great as a side dish with roast meats, as a base for grilled fish or topped with baked halloumi or melted goat’s cheese for a meat-free main course.
Ingredients
Serves 2-4
- 50ml soy sauce
- 2 tbsp balsamic vinegar
- 1 garlic clove, crushed
- 2cm piece of fresh ginger, grated
- 1 tbsp runny honey
- tiny pinch of chill flakes
- 1 large aubergine
- Fresh coriander, chopped, to serve
Method
Cut the aubergine into chunks, then make a marinade by combining all the other ingredients in a large, shallow ovenproof dish. Grind in a little black pepper, then stir in the aubergine pieces until they are all well coated in the marinade and set aside for 15 mins.
Cover the bowl with clingfilm, pierce a hole in the centre and cook on High for 10 mins. Stir well then re-cover and cook again on High for 3 mins or until the aubergine is completely tender.
Leave to stand for a couple of minuted then sprinkle with the coriander just before serving.
A Cook's Plot Tip
This is ideal as a marinade for chicken too.