The sticky soy marinade works perfectly with the spongy texture of the aubergine in this tasty dish. Served with sweet potato wedges, it’s a colourful and filling vegetarian meal.
Enjoy with a glass of Rioja Crianza for the perfect wine pairing.
Preheat the oven to 200°C /180°C fan/gas mark 6.
Mix the soy sauce and honey together in a bowl and whisk.
Peel the aubergine, slice into discs and sprinkle with salt. Arrange the discs across a rack and leave to rest for 15 minutes to draw out some water.
Meanwhile, put the sweet potato wedges into a baking tin and drizzle with a little oil. Add the garlic and ginger and toss the wedges to ensure each one is covered. Sprinkle a little salt over the potatoes, pour in the water and bake for 35 minutes.
Remove the aubergines from the rack and transfer to a bow. Mix the soy and honey together again to combine, then pour over the aubergine and set aside to marinate while the potatoes finish cooking.
Remove the aubergines and set aside. Take the wedges out of the oven and pour the leftover marinade over the top. Add the spring onions, shake a little and return to the oven for a further 10 minutes.
Meanwhile, cook the aubergine. Place a frying pan over a medium-high heat and add a dash of oil. Fry the aubergine discs for a 3 - 4 minutes on each side, until golden and soft.
Remove the wedges from the oven and add a splash of water, if required, to loosen everything. Stir in half the coriander and a little black pepper.
To serve, divide the aubergine and wedges between plates. Spoon over the leftover marinade and garnish with the remaining coriander.
dark soy saucedark soy sauce
dark soy sauce