Whilst in Vietnam we ate a lot of clay pot aubergines, and this recipe is a good recreation. For bonus points it is also nice and simple. Credits to golden tiffin for the original recipe.
Ingredients
- 2 big or 3 smaller aubergines
- Oil for frying
- 4 tbsp soy sauce
- 4 tsp sugar
- 2 tsp paprika (preferably smoked)
- 1 tbsp sriracha
- 1 tsp pepper
- 8 spring onions
- Rice to serve
Method
- Slice the aubergines into 2 cm thick slices, then fry/grill/bake until very soft and well browned. This will take quite a long time – 20 minutes or so. If frying, put a good layer of oil in the pan, or if grilling/baking, brush the oil on to both sides.
- Once the aubergines are soft, cut them up into bite-sized pieces, and return them to the pan.
- Add the soy sauce, sugar, paprika, sriracha, pepper and spring onions, and stir continuously until the mixture takes on a gooey consistency.
- Serve with rice.