Silky Aubergine With Asian Flavours

1. 1

   Place aubergine into a large colander, sprinkle with some salt and let rest for about 10 minutes to draw out the juices. Pat dry.

2. 2

   Meanwhile, heat some water to boiling point in a large frying pan. Place your bamboo steamer in the pan and layer the aubergines onto the steamer trays. Cover and steam for about 5 minutes until soft and silky.

3. 3

   Remove aubergines and set aside. Layer beans and onion pieces onto the steamer trays and steam for about 10 minutes, or until cooked through (but not mushy).

4. 4

   Remove the steamer from the frying pan, throw out any remaining water and add the vegetables to the pan. Mix together with the garlic, teriyaki sauce and soy sauce, and cook for a minute or two over medium heat, to blend the sauces together.

5. 5

   Serve warm over sticky jasmine rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.