Soy Roasted Aubergine with Sweet Potatoes and Spring Onions
200g finger brinjals 3 Tbsp soy sauce 3 tsp honey 350g sweet potato 15g grated ginger 1 grated garlic clove 4 spring onions 20g coriander
olive oil salt and pepper
Preheat oven to 180°C.
Peel brinjals and cut into disks. Sprinkle with salt and leave for 15mins to draw out water, rinse off and repeat for the other side.
Mix soya sauce and honey in a bowl with a whisk.
Place brinjals in bowl with soya sauce and honey.
Peel and cut sweet potatoes into large wedges. Place on a baking tray and drizzle with olive oil. Add garlic and ginger and toss, season with a bit of salt. Pour around 300ml of water into tray and bake for 35 minutes.
Remove brinjas from marinade, and pour the remaining liquid onto sweet potatoes, and add chopped spring onions, then bake in oven for a further 10 minutes.
Heat 2 Tbsp olive oil in a pan, fry the marinaded brinjals until soft right through.
Remove dish from oven and loosen sweet potatoes with spatula. Add chopped coriander.
Serve brinjals on a plate with sweet potato placed around. Spoon spring onions and soya marinade on top. Finish with remaining coriander.
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