Autumn is an optimal time to cook with eggplant, as it’s the only time of year they’re growing in the garden. Of course, now we’re likely to get them all year round but, to me, now is the time to eat these gorgeous vegetables with their unique creamy filling.
BLACK BEAN, SESAME & EGGPLANT STICKSServes 4
¼ cup oil1 eggplant, cut into 8 wedges1 Tbsp black bean sauce1 Tbsp soy sauce2 tsp brown sugar2 tsp grated ginger1 Tbsp chopped red chilli1 clove garlic1 Tbsp sesame seedsLemon cheeks, for squeezing
1. Preheat an oven to 170C.
2. Heat a frying pan with half the oil. Add half the eggplant, browning on both sides. Do the same with the remaining oil and eggplant. Place them into an oven-proof dish.
3. Combine the black bean sauce, soy, sugar, ginger, chilli, garlic and sesame seeds in a small dish. Pour over the eggplant. Bake in the oven for 20 minutes until sticky and golden.
4. Serve warm with lemon cheeks to squeeze.
