Aubergine In Plum Sauce Recipe

Okay, so this eggplant recipe is my go-to comfort dish because it’s incredibly satisfying to make something so simple with such a flavor explosion—like a party in my mouth! Plus, it’s a great way to show off to friends with its perfect balance of sweet, spicy, and umami flavors, all while staying effortlessly cool with ingredients like sesame oil and plum sauce.

Creating dishes that harmonize flavors is a passion of mine, and my Plum Sauce with Aubergine recipe does just that. Tender aubergines soak up the delightful mix of sesame oil, garlic, and ginger that forms the Plum Sauce base.

The sauce is sweet yet tangy, a perfect complement for the dish, which I garnish with sesame seeds and fresh coriander for crunch and an aromatic finish.

Ingredients

Aubergines (Eggplants):
Rich in dietary fiber and low in calories, they help with digestion.

Garlic:
Antioxidants are present in high quantities; this is beneficial to stave off a number of diseases.

The likelihood of these diseases occurring is made lessened when one consumes foods and drinks full of antioxidants.

Ginger:
Assists in digesting, cuts down on inflammation, counters nausea.

Plum Sauce:
Adds depth of flavor to the dish; sweet and tangy, it brings a unique brightness.

Sesame Oil:
Enriches the nutty, robust scent while boosting the healthy fats.

Rice Vinegar:
Provides a gentle sourness that counteracts the sweetness of the flavors.

Ingredient Quantities

• 2 medium-sized aubergines (eggplants), cut into bite-sized pieces
• 3 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 red chili, finely sliced (optional)
• 1/3 cup plum sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 2 spring onions, chopped
• 1 tablespoon sesame seeds, for garnish
• Fresh coriander leaves, for garnish

Instructions

1. Start by getting your eggplants ready: cut them into pieces that are the size of a bite and set them aside.

2. In a large pan or wok, over medium heat, warm the vegetable oil. When the oil is shimmering, add the eggplant pieces and sauté until golden brown and tender, about 8-10 minutes.

3. When the aubergines are done cooking, take them out of the pan and place them on a plate, reserved for later.

4. In the identical skillet, pour in the sesame oil. When the oil is hot, add the minced garlic, grated ginger, and sliced red chili (if using) and sauté until they’re intoxicating. Breathe in the aromatics—they’re about to get even better. Sauté for 1-2 minutes and then stand back so as not to inhale too deeply.

5. Return the eggplants to the pan, stirring well to blend with the aromatics.

6. Add the plum sauce, soy sauce, rice vinegar, and honey (or maple syrup). Mix the mixture well to evenly coat the eggplants.

7. Allow the sauce to simmer and reduce slightly, cooking for another 3-4 minutes until the eggplants are coated and the flavors are well incorporated.

8. Remove the pan from the heat. Stir in the majority of the chopped spring onions, saving some to use as a garnish.

9. Put the aubergines in a serving dish. Sprinkle them with the spring onions, sesame seeds, and fresh coriander leaves.

10. Serve the eggplants in plum sauce hot, either as a side or a main dish. Enjoy!

Equipment Needed

1. Cutting board
2. Knife
3. Large pan or wok
4. Plate
5. Measuring spoons
6. Wooden spoon or spatula
7. Grater (for ginger)

FAQ

• Q: Can I use any type of eggplant for this recipe?A: Yes, you can use any type of eggplant, but the best cooking results are with medium-sized eggplants. This is due to the eggplant’s structure. When cut into pieces, the eggplant has a certain density that lends itself well to even cooking.
• Q: Is there a substitute for plum sauce?Hoisin sauce can be used as an alternative, but it will slightly change the flavor.
• Q: How can I make this dish spicier?A: Elevate the quantity of red chili or introduce a splash of chili oil to the sauce.
• Q: Can I prepare this dish in advance?A: You can prepare the sauce and chop the ingredients a few hours before cooking, but it’s best served fresh.
• Q: What should I serve alongside this dish?It goes well with steamed rice or noodles and a side of stir-fried vegetables.
• Q: Can I make this dish vegan?Yes, to make it vegan-friendly, use maple syrup instead of honey.

Substitutions and Variations

Use avocado oil or canola oil instead of vegetable oil.
For a more intense flavor, use toasted sesame oil instead of sesame oil.
As a substitute for soy sauce, use tamari sauce if you need a gluten-free alternative.
Substitute agave nectar or brown rice syrup for honey if you want a vegan alternative.
If fresh ginger cannot be found, use instead 1/2 teaspoon of ginger in powder form.

Pro Tips

1. Salt the Eggplants Before cooking, sprinkle the cut eggplants with salt and let them sit for about 20-30 minutes. This will help draw out excess moisture and any bitterness. Rinse and pat them dry before cooking for a better texture.

2. Control the Heat Eggplants absorb oil quickly. To prevent them from becoming greasy, start with a moderate amount of oil and add more only if necessary during cooking. Alternatively, try roasting them in the oven with a light coat of oil to achieve a crisp texture without excess oil.

3. Customize Your Heat If you prefer your dish with more heat, keep the chili seeds in when slicing. For a milder version, remove the seeds or omit the chili altogether. You can also add a splash of chili oil toward the end for added flavor.

4. Balance the Sweetness Adjust the sweetness level by starting with less honey or maple syrup and adding more to taste. Depending on your preference and the sweetness of your plum sauce, you might want to balance the flavors more towards your liking.

5. Finish with Freshness Add the fresh coriander leaves right before serving to keep them vibrant. They not only add color but also enhance the dish with their fresh, citrusy flavor. You can also include a squeeze of fresh lime juice for added zing.