Recipe: Chinese Marinated Aubergine by Miguel Barclay
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
Preheat the oven to 180c fan/200c non assisted/gas mark 4.
Cut an aubergine lengthways and score deeply into the flesh in a diamond pattern.
Pour a mixture of sesame oil, honey, soy sauce, crushed garlic, chilli flakes and salt over the top and marinate for 30 minutes.
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.
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.
Preheat the oven to 180c fan/200c non assisted/gas mark 4.
Cut an aubergine lengthways and score deeply into the flesh in a diamond pattern.
Pour a mixture of sesame oil, honey, soy sauce, crushed garlic, chilli flakes and salt over the top and marinate for 30 minutes.
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.
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.
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
Preheat the oven to 180c fan/200c non assisted/gas mark 4.
Cut an aubergine lengthways and score deeply into the flesh in a diamond pattern.
Pour a mixture of sesame oil, honey, soy sauce, crushed garlic, chilli flakes and salt over the top and marinate for 30 minutes.
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.
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.
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.
Hi Mike, Thanks so much for pointing that out. For some reason not all the copy was showing up. We’ve now amended it.