Szechuan Aubergine
This aubergine dish goes really well with lamb or salmon, it is also really nice in a chickpea wrap and is a great option with fried eggs for a slightly hungover brunch.
INGREDIENTS
50g aubergine
50g red pepper
30g chopped onion
2 garlic cloves, crushed
1 tsp grated ginger
good pinch of chilli flakes
1 tbsp of evoo
3/4 tbsp of tamari
lots of chopped coriander
INSTRUCTIONS
First put all the vegetable ingredients, except the tamari and the coriander in a pan with 3/4 tbsp of evoo. Cook over a medium heat with a lid on for about 7-8 mins.
Next add the tamari and cook with the lid off for 5 more mins until aubergine is soft and sticky. Finally, add the chopped coriander.
Use the last 1/4 tablespoon of oil to drizzle over on serving.