Vietnamese Style Aubergine, Veganised!
Gorgeously smoky & silky aubergine (aka Eggplant) with a zingy, moreish vegan Vietnamese inspired sauce.
Ingredients
For the Aubergine
- 2 medium Aubergines (Eggplants)
- 3-4 spring onions sliced diagonally into 2cm pieces
- 1 small Pointy red Pepper sliced
- 1 Tbs oil (such as sunflower oil)
For the Sauce
- 1 Tbs Vegan 'Fish' Sauce* or Soy sauce *see notes
- 1 clove garlic finely minced
- 1 inch fresh ginger grated
- 1 Tbs soft brown sugar
- 1 teaspoon white wine vinegar
Instructions
- Prick the aubergines all over with a fork an put them under a hot grill. Keep turning them over until they are blackened on all sides and squishy in the middle
- In the meantime, make the sauce. Grate the ginger and finely chop the garlic. Mix it all together with the rest of the other ingredients.
- Taste the sauce and add more sugar, fish sauce or vinegar until it's the right side of tangy, salty and sweet. It will taste quite intense on it's own, don't panic!
- Once the aubergine is all soft, take it off the grill and let it sit for a few minutes. Cut open the aubergine & scoop out the now soft & smoky flesh and cut into soft strips.
- Now, heat a frying pan with the oil and gently saute the red pepper slices until soft.
- Add the spring onions & saute for 30 seconds or so until a little soft, then add the aubergine.
- Add the sauce & stir it in to the aubergine mix.
- Serve sprinkled with a few spring onion slices with some rice or as part of a yummy Vietnamese inspired fake-away feast!