I was inspired by Asian flavours for this dish and leaned into almost creating an aubergine version of chilli beef. I don’t think it goes that far, as the aubergine isn’t crispy and I didn’t use Chinese spices, but it has that kind of vibe!
But who doesn’t love rich umami flavours in a sticky sauce?
Usually when you make something ‘sticky’, you tend to use a lot more sugar. But I’ve tried to keep it as healthy as possible by using only a small amount of agave syrup.
What I didn’t keep healthy was the cabbage…
Cabbage is truly an under rated vegetable. There I’ve said it! Honestly it has so many uses yet I don’t think it’s shouted about enough and given the hype it deserves. I wanted to do something with cabbage that was indulgent and played to its strengths. Crunchy but also soft and melt in the mouth. What better way to cover it in butter and garlic?! You really can’t beat buttered cabbage whether it’s with your Sunday roast or shepherd’s pie, it has always taken me back to childhood. I think it’s the simplicity of the flavours and the glossiness of the texture – lets be honest though anything covered in butter and garlic is delicious.
Ingredients
Cabbage
1 Savoy cabbage
2 cloves Garlic, minced
3-4 tbsp Butter (i use vegan butter)
1 tsp Salt
Sticky chilli aubergine
1 Aubergine, cut into batons
2 Carrots, cut into batons
1 Red chilli
2-3 Spring onions
2cm Ginger, grated or minced
2 cloves garlic, minced
2 tbsp Soy sauce
1 tsp Rice wine vinegar
1 tsp Sesame oil
1 tbsp Teriyaki sauce
1 tsp Agave syrup
½ tsp Miso paste, dissolved in 1-2 tbsp warm water
1 tsp Corn flour, dissolved in 1-2 tbsp water
White rice
Method
1. Preheat oven to 160C. Line baking tray.
2. Cut cabbage into quarters. Heat a pan on medium*1 with a splash of oil, when hot add the cabbages cut side down. Fry for 3-4 mins on each side until scorched.
3. Meanwhile heat butter and garlic on a low heat. Do not colour the garlic. Add salt.
4. Once the cabbage is blackened, add to baking sheet (both cut side edges up). Drizzle butter all over cabbage quarters and put in oven for 15 mins.
5. Now prep the vegetables; cut aubergine and carrots into batons, chilli into slices. Chop spring onion. Mince the garlic and ginger.
6. Mix soy sauce, rice wine vinegar, sesame oil, teriyaki and miso in a bowl/jug. Make corn flour mix in a bowl/jug.
7. Put rice on*2.
8. Fry aubergine and carrots with a drop of oil until soft (add salt here to cook faster). Turn down the heat and add chilli, garlic and ginger. Fry off until fragrant.
9. Turn up the heat and add soy sauce mixture. Reduce for 2-3 mins. Then add agave syrup and stir. Quickly after start spooning the corn flour mix bit by bit. (you might not need all of it, just wait until it goes sticky).
10. Add spring onions and turn off the heat.
11. Serve with cabbage and rice!
Notes
1 - if you have a griddle pan use this. Can also be done the BBQ.
2 - My tip for perfect rice, whatever measure you use for rice double the quantity in hot water. For 2 people i tend to use 1/2 cup and then 1 cup of hot water. Always cover with a lid and leave until you can hear slight crackling - this means all the water has evaporated and your rice has begun to steam slightly.
If using brown rice, treat it like pasta. Water quantity doesn't matter, just make sure it covers the rice and add a good pinch of salt!
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