Fri, 1 November 2024
Ingredients
Serves 2
2 aubergines
2 tbsp sugar
2 tsp freshly ground black pepper
8 garlic cloves, sliced
3 tbsp vegetable oil
Spray oil
120g plant based mince if vegan and pork mince if not
3 tbsp rice vinegar (or white wine vinegar)
2 tbsp dark soy sauce (use tamari to make it gluten free!)
3 bay leaves
300ml water
Method:
Preheat your grill and put the rack on the top setting. Cut the green tops off the aubergine and slice them into 2 inch pieces. Place them onto an oven tray and spray with oil. Place them under the grill for 15 minutes until charred, turning half way through.
Peel and thinly slice 8 garlic cloves. Add three tablespoons of vegetable oil and the sliced garlic to a heavy pot. Make sure it has a lid as you will need it later. Cook over medium-high heat for five minutes, stirring constantly, until the garlic is golden and crisp. Transfer half of the garlic chips to a plate. We will use these to garnish the dish at the end.
Place your mince into the same pot and break up into small pieces with wooden spoon. Season the pepper and leave it to cook for about 5 minutes until it is nice and brown.
Add the aubergine to the mince along with the water, soy sauce, sugar, bay and vinegar and scrape up browned bits from bottom with wooden spoon.
Reduce heat to medium-low, partially cover, and simmer for 20 minutes until aubergine is tender and silky and sauce is reduced by half. Taste and season with salt and pepper and add a little more sugar if needed. Serve the dish up with the crispy garlic and a side of white rice to soak up the delicious sauce.
