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When cooking brinjals, lightly steam before frying so that they don’t get too greasy.

 Less than 45 minutes 

Serves 4

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Ingredients:

Sauce:
  • ½ cup (125ml) medium cream sherry or stock
  • ¼ cup (60ml) honey
  • ½ cup (125ml) light soy sauce
  • 2 tsp (10ml) sesame oil
  • 2 star anise
  • 4cm knob ginger, peeled and finely sliced
  • 2 cloves garlic, sliced
  • 4 medium brinjals, halved and scored
For serving:
  • Sliced spring onion
  • Sliced red chilli
  • 1 Tbsp (15ml) sesame oil
  • Cooked jasmine rice

Method

  1. Preheat oven to 180°C.
  2. Combine sauce ingredients.
  3. Place brinjals cut-side down into an ovenproof dish (they should fit quite snuggly).
  4. Pour over sauce.
  5. Roast for 20 minutes, then turn brinjals and roast for 10-15 minutes more or until soft and sticky.
  6. Arrange brinjals in serving bowls, drizzle with sauce (from the dish) and top with spring onion and chilli. 
  7. Sprinkle sesame seeds over rice and serve with brinjals.

 

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