Sticky Soy Eggplant
Sticky Soy Eggplant

Ingredients

Method

  • 4 baby aubergines, halved
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 crushed garlic clove
  • 2 tbsp soy sauce
  • 1 tsp chopped coriander
  • Pinch of chilli flakes
  • Salt and pepper
  • Preheat your oven to 200C. Place the eggplant halves, the honey, garlic, olive oil, soy sauce, and chilli flakes in a bowl, and toss well to ensure coverage. Stir fry in a hot frying pan for three minutes, then stick in the oven for 10 minutes to roast.
  • Remove the eggplant from the oven and put on a warm plate. Sprinkle over the coriander, season well with salt and pepper, and serve.
15 mins
1 serving
This recipe pairs perfectly with the Bellarmine 'Batavia' Merlot Blend 2014 from Pemberton, Australia.

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