Garlicky Aubergine Steaks
These juicy tender aubergine “steaks” are rich in all the right flavours courtesy a sticky garlicky sauce that is perfect for sopping up with a big bowl of rice!
Ingredients
- 1 large aubergine
- salt as required
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1½-2 tbsp rice vinegar
- 2-3 tsp brown sugar
- 3 tbsp water
- ½ tbsp corn flour + more as required
- 1-2 tbsp cooking oil
- 3-4 cloves of garlic, minced
- 1 knob of ginger, grated
- 2-3 tsp gochugaru/ crushed red pepper flakes
- sesame seeds (for garnish)
- scallions (for garnish)
Instructions
- Start by slicing a large aubergine into 1 inch thick rounds. Salt the slices generously and leave them to rest for 20-30 minutes to draw out the excess moisture.
- In the meanwhile, mix together a quick sauce with the soy sauces, rice vinegar, brown sugar, water & corn flour.
- Completely pat-dry the aubergine slices with paper towels.
- Optional: lightly coat the slices with corn flour.
- Lightly pan-fry the aubergine slices in oil. Flip halfway to ensure the slices cook through evenly. Once the aubergine is charred and brown on the outside , set aside.
- In the same pan , heat another splash of oil, and add the minced garlic, grated ginger, gochugaru/ chilli flakes.
- Once the spice mixture is fragrant, pour in the prepared sauce.
- If required, add a bit more water; let the sauce come to a lively simmer and thicken.
- Drop in the cooked aubergine slices, turning them to ensure that they are evenly coated with that beautiful sauce. Let it simmer some more for the sauce to thicken and for the aubergine to absorb that rich flavour.
- Garnish with sesame seeds and scallions. Serve over rice & DIVE IN!
