Braised Aubergine with Homemade Garlic Chilli Sauce

Braised Chilli Aubergine with Kale Mallum and Brown Rice

I could eat bowlfuls of this spicy aubergine/eggplant stir-fry. Here, it's served with brown rice and some Indonesian kale mallum.

Salting the aubergines

I rarely steal a recipe to put on this site  unless it is worth sharing, and any major deviations would make it worse. But Kylie Kwong has nailed this on the head. A few of my own adjustments mean that those with a 1% chilli tolerance can also enjoy the salty, mildly sweet and sour meatiness of this vegetarian/vegan stir-fry recipe. Meat-lovers will be satisfied too.

In the mood for more Asian food but can't take the heat? This tofu pad-thai is a personal favourite - mild on the Scoville scale but packed full of flavour.

Braised Aubergine with Homemade Garlic-Chilli Sauce

Adapted from Kylie Kwong's Masterchef version
Serves 2-3 (62p - 87p per serving with brown rice)

AUBERGINE
 
1 large aubergine/ eggplant - 60p
4 tbsp (60ml) oil - peanut, vegetable or sunflower - 6p
3 tbsp Soy sauce -13p
1 tbsp white vinegar - 4p
Salt

SAUCE

1 large tomato - 23p
1/2 onion - 4p
3 garlic cloves - 4p
Handful of coriander leaves - 15p
Chilli - Either 1 red and 1 green chilli (mild) or 2-3 red chillis (medium-hot) - 30p

1. Blend all the sauce ingredients using hand-held blending stick or food processor.

2. Cut the aubergine into thick strips, then into long, rectangular pieces. Put them in a colander, toss with plenty of salt and set aside for 30 minutes.

3. Wash aubergine pieces and pat them dry with kitchen towel.

4. Heat 2 tbsp (30ml) of the oil in a large non-stick pan and once it hits smoking point, add aubergine pieces and fry until they are golden brown. Remove from the oil and set them aside to dry on paper towel.

5. Heat remaining oil and fry blended raw ingredients till you get the aroma, and raw smell evaporates. Add soy sauce and vinegar, mix well.

6. Turn off the heat, add fried eggplant to this sauce and mix well.

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