This lovely dish is a great way to get children (or big kids!) to eat 1 of their 5 a day. The beauty of this recipe is that it’s really easy to make and is super cheap too.
This dish can be eaten hot or cold, so it can be a great addition to a summer picnic.
You can use a lot of different vinegars for this recipe such as red wine vinegar, white wine vinegar, cider vinegar etc. However I wouldn’t recommend making it with balsamic vinegar as this is a very sweet vinegar, which isn’t sharp enough for this dish.
Also if you don’t want to go to the expense of buying a bottle of Noilly Prat (around £10 a bottle), you can use Martini or white wine instead, the taste is not quite as good but they are perfectly fine substitutes.
- Olive oil - 8 tbsp
- Aubergines - 3
- Soy sauce - 3 tbsp (light)
- Soy sauce - 1 tbsp (dark)
- Vinegar - 3 tbsp (red wine, white wine or cider)
- Noilly Prat - 1 tbsp (or Martini or white wine)
- Sugar - 3 tbsp
- Garlic - 4 cloves (crushed)
- Cut the aubergines into 3 cm cubes
- Fry them in the frying pan with some olive oil in two batches, for 7 mn each time on high heat, then put aside
- Brown the crushed garlic in the frying pan on medium heat for 1 mn
- Add the soy sauce, the vinegar, the Noilly Prat/Martini/white wine and the sugar and cook for 2 mn
- Put the aubergines back and cook for 3 mn
Put your frying pan on a high heat with 4 tablespoons of olive oil. Get all your ingredients ready.
Wash the aubergines, remove the end with the stem and cut them into 3 cm cubes. The easiest is to cut them in half lengthwise first, then a second time and finally a third time. You just need to cut them every 3 cm across the width now.
Fry half of the aubergines in the frying pan for 7 minutes, stirring regularly so they get brown. When the first batch is done, put it aside on a plate. Add 4 tablespoons of olive oil, fry the second batch for 7 minutes and put the second batch aside on the plate.
Reduce the heat to medium. Pour 1 tablespoon of olive oil in one side of the frying pan. Crush the garlic cloves in the olive oil and cook for one minute stirring once or twice. The garlic should get brown.
Add the light soy sauce, the dark soy sauce, the vinegar, the Noilly Prat/Martini/white wine and the sugar. Cook for 2 more minutes. It should bubble gently.
Put the aubergines back into the frying pan and cook for 3 minutes so they soak up the sauce.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!
I'm linking this up to Tasty Tuesdays, click on the link below to see some other tasty treats: