Mar 17

Mar 17 Sticky Eggplant

Sweet and salty, exciting and comforting: cookbook author Nici Wickes can’t get enough of this dish.

Tip: For a different dish, brown pork or chicken mince and add it in with the green beans. Yum!

INGREDIENTS:

1 large eggplant
4 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, crushed
1 red capsicum, sliced
1⁄4 cup light soy sauce
2 tablespoons brown sugar
1⁄4 teaspoon ground black pepper
a pinch of chilli flakes
a handful of round green beans
a small handful of fresh coriander
1 teaspoon black or white sesame seeds
cooked rice to serve

METHOD:

Cut eggplant in half lengthwise, then slice into 1cm-thick half-moons.

Heat half the oil in a large pan over medium- high heat and brown eggplant well on one side, then flip and cook until golden. Push eggplant to the side.

Reduce heat to medium, add remaining oil and fry onion until soft, then add garlic and capsicum, frying until cooked and softened. In a small bowl, combine soy sauce, brown sugar, black pepper and chilli flakes. Pour into pan and add green beans. Stir everything together and simmer for 6-8 minutes or until beans are bright green and just tender.

Sprinkle over coriander and sesame seeds and serve with rice.