Hoisin-glazed Aubergine with Pickled Radishes and Sugar Snap Peas and Jasmine Rice
By Ocado
Published on 02 October 2022
Sticky, saucy hoisin-glazed aubergine pairs perfectly with crunchy pickled radishes and sugar snap peas in this show-stopping vegan main. Served with jasmine rice to soak up the sauce, this makes a perfect midweek dinner. Any leftover pickled radishes and sugar snap peas are delicious with cheese on toast or as a garnish for many Asian-inspired dishes. Ensure your hoisin sauce doesn’t contain fish sauce as some brands do.Time and servings
45 minsTotal time
4Servings
20 minsPrep time
25 minsCooking time
Ingredients
- 2 ocado aubergines, cut into thin wedges
- 20 g of cornflour
- 100 ml of hoisin sauce
- 165 ml of rice vinegar
- 10 ml of sesame oil
- 20 ml of light soy sauce
- 3 garlic cloves, grated or crushed
- 3 tsp of caster sugar
- 100 g of ocado radishes, thinly sliced into round slices
- 40 g of ocado sugar snap peas, thinly sliced lengthwise
- 60 ml of vegetable oil
- 1 red chilli, thinly sliced
- 500 g of microwave jasmine rice
- 5 g of toasted sesame seeds
- 10 g of ocado coriander, leaves only, roughly chopped
Method
Step 1
In a large bowl, toss the aubergine wedges with the cornflour until evenly coated. For your sauce, in a separate bowl, whisk together the hoisin sauce, 45ml of the rice vinegar, sesame oil, soy sauce and diced garlic.Step 2
In a mason jar or airtight container, mix together the remaining 120ml rice vinegar, caster sugar and 1 tsp salt. Add in the sliced radishes and sugar snap peas and stir to combine thoroughly. Seal the jar or container and leave to pickle while you continue cooking.Step 3
Heat 30ml of the oil in a large nonstick frying pan over medium heat. Carefully add half of the aubergine wedges to the hot oil in a single layer and fry for 15 minutes until every wedge is soft and golden brown. If the aubergine begins to brown too quickly, lower the heat. Transfer the aubergine to a plate. Add the remaining 30ml oil to the pan and then add the remaining aubergine in a single layer. Fry until soft and golden brown.Step 4
Transfer the aubergine to a plate. In the same pan over low heat, heat a splash of oil then add the sliced red chilli and fry for 20 seconds. Pour in the sauce and simmer for 30 seconds. Add the aubergine back into the pan and gently stir to ensure all of the aubergine wedges are coated in the sauce. Heat the jasmine rice according to the instructions on the packaging.Step 5
Dish up the rice into 4 shallow bowls, top with aubergine and garnish with pickled radishes and sugar snap peas, toasted sesame seeds and chopped coriander.