You really won't miss the meat at all in this filling bowl of super-tender aubergines in a rich sticky sauce.


Equipment: Saucepan
Serves: 4

  • 2 large aubergines, sliced into fingers about 2cm (¾ in) thick
  • 2 garlic cloves, crushed
  • 2 Thai red chillies, deseeded and finely chopped
  • 100ml (½ cup) reduced salt soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 tbsp olive oil
  • 300g (10oz) jasmine rice
  • juice of 1 lime
  • handful of small young mint leaves
  • 2 tbsp roasted peanuts


  1. Put the aubergines into a dish. Use a fork to blend the garlic, chillies, soy sauce, sugar, fish sauce and half the oil together in a small bowl until smooth.
  2. Pour this over the aubergine fingers to coat them and leave to marinate (if you have the time) for at least 10 minutes.
  3. Cook the rice according to the packet instructions.
  4. Heat the remaining oil in a large non-stick frying pan. Remove the aubergine fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned.
  5. Add the rest of marinade to the pan and cook until sticky. Add the lime juice to taste.
  6. Spoon the rice into bowls and top with the sticky aubergine. Scatter with the mint leaves and peanuts and serve.