Sticky Aubergine Bites with Sesame and Spring Onion
Crisp-edged cubes of aubergine tossed in a glossy, sweet-salty glaze. They are the kind of bite people hover around the kitchen for.
- Vegan
- Contains soya
- Contains sesame
Method
Toss the aubergine cubes with a teaspoon of salt and leave in a colander for 15 minutes, then pat dry. This helps them brown instead of steam.
Dust the cubes with the cornflour so they are lightly coated.
Heat 2 tbsp oil in a large non-stick frying pan over a medium-high heat. Fry the aubergine in two batches for 8–10 minutes each, turning, until deep golden and soft. Add more oil as needed.
Whisk the soy, maple syrup, vinegar, garlic, ginger and chilli in a bowl.
Return all the aubergine to the pan, pour over the glaze and cook for 2 minutes until sticky and reduced.
Tip onto a plate, scatter with spring onions and sesame seeds and serve hot with lime.
Serving ideas
Pile onto a platter with cocktail sticks for a party, or serve over rice with a crunchy cucumber salad.
•Variations
Make it yours
Oven method
Roast the cornflour-dusted cubes on a hot tray at 220°C (200°C fan)/gas 7 for 25 minutes, then toss in the glaze.
Switch the vegetable
Try cauliflower florets or tofu cubes.
Make it nutty
Crushed roasted peanuts on top add a lovely crunch.
