Sticky Honey Soy Aubergine

by Becca
1 -3
15 min

THIS AUBERGINE. I don’t know what I can say to convince you just how incredible this sticky aubergine is, so you'll just have to believe me. It might not look like much, but the flavours are ridiculous. It’s beautifully sweet, with a warm heat from the chilli flakes, and a salty kick from the soy sauce.

Aubergine is always the first thing I look for on the menu at a Chinese restaurant - it goes so well in Chinese recipes, especially when it's cooked down in a sticky sauce like this.

It’s not a particularly saucy dish because the aubergine soaks up all the liquid, but it becomes so juicy and flavourful that you won’t miss the sauce. Make sure you top it with plenty of fresh coriander! It brings a great freshness to the dish.

Sticky Honey Soy Aubergine
Recipe details
  • 1  -3
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
Show Nutrition Info
Hide Nutrition Info

  • ▢ 1 tablespoon oil
  • ▢ 1 aubergine cut into medium-sized chunks
  • ▢ 2 tablespoon honey or agave if you're vegan
  • ▢ 2 tablespoon soy sauce
  • ▢ Pinch dried chilli flakes
  • ▢ 1 clove garlic minced
  • ▢ Black pepper
  • ▢ Fresh coriander to serve

Heat the oil in a large pan or wok, and add the aubergine chunks, honey, soy sauce and chilli flakes. Cook over a medium heat, stirring regularly, for around 5 minutes.
Then add the garlic, and continue to cook for another 5 minutes until the aubergine is soft and sticky, and there is no more excess liquid.
Season with black pepper, and serve topped with plenty of fresh coriander
Want more details about this and other recipes? Check out more here!