In my quest to bring you seasonal vegetarian recipes that taste fantastic I have decided to share the ultimate way to cook eggplant. I know it’s a big call and I am happy to hear any of your eggplant recipe offerings but I have to say that this one is a doozy.
You can have it with some brown rice and stir fried greens, use it on a pizza ( which we did the other night with some roasted tomatoes, basil and garlic – sooooo good ), wrap it up in some flat bread with tahini and salad or toss it through some quinoa with lots of parsley and lemon for a great salad.
This sticky, sweet, salty, tasty offering can be pulled together in just a few minutes. Go on, try it.
Sticky garlic eggplant
3 eggplants diced into 1cm cubes
3 tablespoons olive oil
2 cloves garlic
2 tablespoons raw caster sugar
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 tablespoon sherry or mirin
Soak cubed eggplant in a bowl of cold water for about 10 minutes. Soaking the eggplant helps it to stay moist and also significantly reduces the amount of oil needed to cook it and oil absorbed.
Fry eggplants in olive oil until very soft and the edges start to brown. Add crushed garlic and fry for a minute or two until the garlic has softened and cooked out. Add everything else and cook for another couple of minutes until it’s sticky and delicious.
That’s it ! Easy as pie. Whoever said that cooking great food requires super skills and lots of time obviously had the wrong recipes.