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Recipe: Chinese Marinated Aubergine by Miguel Barclay

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Creative and thrifty Chef Miguel Barclay, known well by his Instagram handle One Pound Meals, is a man who knows how to eat well for less. Without compromising on flavour or presentation, Miguel whips up incredible meals for a mere one pound. Here, he shares his recipe for delicious, sticky and flavoursome Chinese Marinated Aubergine that he cooked with Rachel Khoo in the Khoollect Kitchen. We’ll have two pounds worth, please!

Try this nifty recipe, and read our interview with the man behind the pan.

 

Chinese Marinated Augergine

Want to learn more?

Get to know Miguel and follow him on Instagram for more ideas!

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Preparation Time10 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves1

LevelEasy


ingredients

1/2 aubergine, cut lengthways
2 tbsp sesame oil
2 tbsp honey
2 tbsp soy sauce
1 clove garlic, crushed
1 pinch chilli flakes
1 pinch sesame seeds
1/2 mug basmati rice
1 mug water
1 pinch flaked almonds
1/4 spring onion, sliced
salt

Want to learn more?

Get to know Miguel and follow him on Instagram for more ideas!

1

Preheat the oven to 180c fan/200c non assisted/gas mark 4.

2

Cut an aubergine lengthways and score deeply into the flesh in a diamond pattern.

3

Pour a mixture of sesame oil, honey, soy sauce, crushed garlic, chilli flakes and salt over the top and marinate for 30 minutes.

3

Sprinkle over some sesame seeds and roast in the oven for about 30 minutes or until well charred on the top and the flesh is soft.

4

Meanwhile boil the basmati rice with the water in a saucepan with a lid. Serve the aubergine with fluffy basmati rice mixed with a few flaked almonds and topped with a garnish of spring onion.

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Preparation Time10 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves1

LevelEasy


ingredients

1/2 aubergine, cut lengthways
2 tbsp sesame oil
2 tbsp honey
2 tbsp soy sauce
1 clove garlic, crushed
1 pinch chilli flakes
1 pinch sesame seeds
1/2 mug basmati rice
1 mug water
1 pinch flaked almonds
1/4 spring onion, sliced
salt

Want to learn more?

Get to know Miguel and follow him on Instagram for more ideas!

1

Preheat the oven to 180c fan/200c non assisted/gas mark 4.

2

Cut an aubergine lengthways and score deeply into the flesh in a diamond pattern.

3

Pour a mixture of sesame oil, honey, soy sauce, crushed garlic, chilli flakes and salt over the top and marinate for 30 minutes.

3

Sprinkle over some sesame seeds and roast in the oven for about 30 minutes or until well charred on the top and the flesh is soft.

4

Meanwhile boil the basmati rice with the water in a saucepan with a lid. Serve the aubergine with fluffy basmati rice mixed with a few flaked almonds and topped with a garnish of spring onion.

SHOW MORE
SHOW LESS

Creative and thrifty Chef Miguel Barclay, known well by his Instagram handle One Pound Meals, is a man who knows how to eat well for less. Without compromising on flavour or presentation, Miguel whips up incredible meals for a mere one pound. Here, he shares his recipe for delicious, sticky and flavoursome Chinese Marinated Aubergine that he cooked with Rachel Khoo in the Khoollect Kitchen. We’ll have two pounds worth, please!

Try this nifty recipe, and read our interview with the man behind the pan.

 

Chinese Marinated Augergine

1

Preheat the oven to 180c fan/200c non assisted/gas mark 4.

2

Cut an aubergine lengthways and score deeply into the flesh in a diamond pattern.

3

Pour a mixture of sesame oil, honey, soy sauce, crushed garlic, chilli flakes and salt over the top and marinate for 30 minutes.

3

Sprinkle over some sesame seeds and roast in the oven for about 30 minutes or until well charred on the top and the flesh is soft.

4

Meanwhile boil the basmati rice with the water in a saucepan with a lid. Serve the aubergine with fluffy basmati rice mixed with a few flaked almonds and topped with a garnish of spring onion.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Leave A Comment

mike 1 year ago

Got very excited by b the aubergine recipe but Where are the cooking instructions???? It just says to marinate it but not how,or how long, to cook it for! If it’s raw then the recipe should say so as in the picture it very definitely looks cooked.

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Rachel Khoo 1 year ago

Hi Mike, Thanks so much for pointing that out. For some reason not all the copy was showing up. We’ve now amended it.

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