Shallow Fried Aubergines with a Pepper Tamari Glaze

Recipe by Nurperi Yigit
pepper tamari
Shallow Fried Aubergines with a Pepper Tamari Glaze
Serves 4

Pepper Tamari brings a unique kick to the glaze we use in this riff on the Asian culinary tradition of marrying eggplant that has been cooked until it is impossibly tender with notes of savory-sweet umami. A shower of fresh herbs and crunchy peanuts at the end makes it even more satisfying.

Pepper Tamari
Pepper Tamari
Ingredients

2 medium aubergines, cut into 5 cm sticks
200 ml neutral oil
3 cloves garlic, minced
1 tbsp ginger, grated
1 tbsp soy sauce
3 tbsp rice wine
3 tbsp Pepper Tamari
1 tbsp rice wine vinegar
1 tsp brown sugar
1 tbsp sesame oil
50 g salted peanuts, roughly chopped
ยฝ bunch coriander, chopped
ยฝ bunch spring onion
2 tbsp toasted sesame seedsย 

Method

Fry the aubergines:ย ย 

  • Heat up a pan on medium heat. Pour in your neutral oil, and once oil is hot, add the aubergines in an even, single layer. Shallow-fry all sides of the aubergines until they are golden brown and cooked through, and tender to the touch. Remove aubergines from your pan and set aside on some paper towel to drain excess oil.

Make the glaze:ย 

  • In the same pan set to medium heat, add your sesame oil, along with the garlic and ginger. Sautรฉ for 1-2 minutes. Add the soy sauce, Pepper Tamari, sugar, rice wine, rice wine vinegar and simmer for 2 minutes.ย ย 
  • Add your cooked aubergines to the pan, give them a good toss, and stir fry for 2 minutes.ย ย 

Serve the dish:ย ย 

  • Place your aubergines onto a serving platter, and garnish with peanuts, toasted sesame seeds, spring onion, and coriander.ย ย 

In the making

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