Creamy soy and garlic aubergines | John Gregory-Smith

Name: Creamy soy and garlic aubergines | John Gregory-Smith
Cuisine: Asian
Ingredients: 2 large aubergines cut into rounds; 4 tbsp groundnut oil; 1 tsp Chinese 5 spice; 100ml tahini; 70ml water; 1 tbsp soy sauce; 2 cloves garlic, crushed; 2 tsp sesame oil; The juice of ½ a lime – rest to serve; 4 spring onions, thinly sliced; 1 red chilli, thinly sliced; 2 tsp sesame seeds; A small handful or chopped coriander leaves; sriracha to serve; Salt

4 steps

Updated at: Wed, 08 Nov 2023 21:27:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1485.8 kcal (74%)

Total Fat119.1 g (170%)

Carbs98.8 g (38%)

Sugars43.5 g (48%)

Protein32 g (64%)

Sodium1812 mg (91%)

Fiber45.7 g (163%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2aubergines

large, cut into rounds

4 Tbspgroundnut oil

1 tspchinese 5 spice

100mltahini

70mlwater

1 Tbspsoy sauce

2cloves garlic

crushed

2 tspsesame oil

0.5lime

The juice of, rest to serve

2 tspsesame seeds

Instructions

Step 1

Preheat the oven to 200 fan. Drizzle a little oil onto a roasting tray and give it a good rub. This will stop the aubergines sticking. Add the aubergines and the oil. Season with a little salt and toss together. Arrange in a layer and scatter over the 5 spice. Roast for 25-30 minutes until tender and the bottoms lovely and golden. Squeeze over the lime juice.

Step 2

Meanwhile, whisk the tahini together with the water, soy sauce, garlic and sesame oil until creamy.

Step 3

Drizzle a little of the sauce over a serving plate and top with the aubergines. Spoon over the rest of the sauce and garnish with the spring onions, red chilli, sesame seeds, herbs and any sriracha you like. Grab a fork and dive in.

Step 4

Serves 4