Braised Aubergine and Tamari Greens
15 mins, 10 ingredients, serves 2
- 2 medium aubergine (or 6 – 8 baby aubergine), sliced into 1cm thick rounds or cut in half lengthways and scored if using baby aubergine
- 2 garlic cloves, chopped
- 3cm piece ginger, finely chopped
- 2 banana shallots, diced (or 4 spring onions sliced)
- 2 head pak choi, bak choi or similar, roughly sliced
- 2 tsp coconut sugar (brown sugar is fine as a substitute)
- 2 tbsp tamari (or soy sauce if that is what you have in and you’re not gluten free)
- 2 tbsp water
- 3 tbsp roasted peanuts, roughly chopped
- Small handful Thai basil leaves (optional)
- Place the aubergines on a hot griddle and griddle on both sides until charred and softened.
- Meanwhile, in a wok or a frying pan with a lid gently fry the onion/shallot, ginger and garlic in a little oil until softened.
- Mix together the sugar, water and tamari in a small bowl or cup
- When the aubergine is cooked add the pak choi to the onion pan and stir gently for 1 minute to warm through. Add the sauce and the aubergine and gently stir, making sure the aubergine is thoroughly coated in the sauce. Put the lid on and simmer gently for five minutes to allow the aubergine to soak up the flavour.
- Sprinkle with peanuts and basil to serve.
- If you are allergic to peanuts you could replace these with the same quantity of sunflower seeds.
- Serve with brown rice or noodles to make this a more substantial dish.
- Tempeh, chicken or prawns would all work with the dish but it really is delicious on its own.