Sticky Aubergines


  • 2 medium aubergines
  • 2 tsp salt
  • 1 tbsp cornflour
  • 2 tbsp neutral oil
  • 2 spring onions, thinly sliced
  • 1 bird's eye chili, thinly sliced
  • 3 garlic cloves, minced
  • 2.5 cm / 1" piece of ginger, grated
  • sesame seeds (optional garnish)
  • 3 tbsp dark soy sauce
  • 4 tsp rice wine vinegar
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • cornflour slurry (2 tsp cornflour dissolved in 2 tbsp of water)


  1. Slice aubergines into 3-4 thick slices, then into long wedges.
  2. For a lazy version, bake aubergine at 180°C for 30 mins. For a better version, continue below.
  3. Place aubergine in a colander over a plate, salt generously, and let sit for 45 mins. Rinse salt and pat dry.
  4. Dust aubergine with cornflour.
  5. Heat 1 tbsp oil in a non-stick pan on medium heat, fry aubergine until crispy and cooked.
  6. In a bowl, mix soy sauce, rice wine vinegar, maple syrup, sesame oil, and 3 tbsp water for the sauce.
  7. Heat 1 tbsp oil in a pan, stir fry spring onions and chili for 1-2 mins, add ginger and garlic for 1 min.
  8. Move ingredients aside, pour sauce and cornflour slurry into pan, mix and simmer to thicken.
  9. Stir in grilled aubergine to warm. Serve over rice, garnish with sesame seeds.
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