‘My cooking is simple ingredients, plus umami’ – Nobu
My father in law often delivers me an array of vegetables from his miracle grow garden and baby eggplants are my favourites. They are great as they take very little time to cook and they are oh so cute.
This recipe is quick and full of umami, a stir fry till the eggplant slices are cooked and a quick sauce, which can be used as a dipping sauce or a sauce for the dish and some rice to soak it all up.
Ingredients
- 6 baby eggplants, quartered
- 1 tsp. coconut oil
- 1 tbsp. plum sauce
- 1 tbsp. maple syrup
- 1 tsp. tamari
- 1 tsp. rice wine vinegar
- 1 tbsp. sesame seeds
Method
- Melt the coconut oil in a pan and stir-fry the quartered eggplants until soft
- Make the sauce by combining the rest of the ingredients apart from the sesame seeds
- When the eggplants are ready, pour the sauce over the top and remove from the heat, stir until evenly covered
- Sprinkle with sesame seeds before serving
