Sticky Soy Eggplant

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Sticky Soy Eggplant

Sticky Soy Eggplant

Ingredients
Method

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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