Stir fried aubergine with White and Red rice
We like to mix things up a bit so that we can smuggle in a bit of variety. We love to mix rice because it is an opportunity for extra fibre. Here we mixed white and red rice. In order to get the checkerboard effect, we cooked the white and red rices separately and the brought it together before serving. If you cook the red and the white together, you'll get a pot of luxurious, sepia coloured rice. Both are equally delicious.
Aubergine aka eggplant, aka brinjal is showcased in many cuisines. It has a spongey texture thus you need to cook it in harsh flavours and let it soak it up. Here’s a powerful cocktail for you to try out. Don't be shy about making more sauce- it will seep into the rice and make it all delicious.
Cooked Grain Guru Red rice
Cooked Jasmine rice
1 aubergine (eggplant), julienned
1 spring onion, chopped finely
3 slices of fresh ginger
2 cloves of garlic, bashed then roughly chopped
1 red chilli, sliced
White sesame seeds
- In a hot pan with 2 heavy slugs of vegetable oil, fry up the aubergine until soft and brown. Don’t be shy with the oil. Aubergines soak up a lot of oil.
- Then add the spring onions, ginger, garlic and chilli into the pan. In a separate bowl, dissolve the sugar in the soya sauce. How much sugar and how much soya, you ask? Entirely up to you. You know how salty you like your food. The sugar helps caramelise and smooth over the umami of the soy.
- Coat the aubergine repeatedly in the sauce then lower the heat to let it simmer for 2 minutes. Sauce should thicken.
- Taste and season further if need be then remove from heat.
- Serve with a drizzle of sesame oil and white sesame seeds
A cute side dish of fresh silken tofu is super refreshing for these summer days and it cleans your palate from the fragrant aubergine.
- Make sure your tofu is fresh (vac pack is okay but no cartons!) and make sure it's the very soft silken one. Hard and course tofu is not pleasant to eat raw, I wouldn't advise it.
Get the Grain!
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