I usually end up doing vaguely Mediterranean things with aubergines, but just fancied a change this time. I had intended to stir fry the aubergine with some smoked tofu and the asian-inspired sauce, but Kipper started telling me how much she “LOVES baked aubergines”. So I ditched the tofu and did this in the oven/under the grill instead.
To be honest, I’m not sure it wouldn’t be better as a stir fry. Next time…
Oh yes, it might look a bit ‘well done’ in the photo. Sorry about that. I’d popped them under the grill for a moment to finish browning, when Kipper decided she needed to go to the loo. When we returned to the kitchen, just a few minutes later, they were slightly browner than intended. Oops.
You will need:
100ml dry sherry
50ml light soy sauce
2-3 cm piece of root ginger
2 cloves garlic
1 tsp crushed chilli
3 spring onions
1.5 tbsp vegetable oil
3 small aubergines (around 650g total)
Vegetable oil for brushing.
What to do:
Peel and grate the ginger. Peel and crush the garlic. Thinly slice the spring onions.
Combine the sherry, soy sauce, ginger, garlic, chilli, spring onions and 1.5 tbsp oil. Set aside.
Preheat the grill to medium. Preheat the oven to 200C.
Cut the aubergines in half lengthways and score the flesh in a criss-cross pattern. Brush all over with oil, then place cut-side-down in a baking dish.
Grill for 3-4 minutes. Turn over and brush again with oil. Grill for another 5-7 minutes.
Spoon around two-thirds of the sherry-soy mixture over the aubergines, making sure that it goes into the criss-cross cuts. Bake at 200C for around 10 minutes.
Baste the aubergines with the remaining liquid, and return to the oven for a further 7-8 minutes.
Flash under the grill for a few more minutes to brown, if desired.