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Sticky Aubergine Tempra

Sticky Aubergine Tempra

By OcadoLifePublished on 20 May 2025A super-quick, super-tasty midweek meal, this Sticky Aubergine Tempra has been cooked up by Shu Han Lee, author of Agak Agak and founder of Rempapa Spice Co: “Tempra refers to a method of braising onions with kecap manis until sweet and sticky, to make a simple yet glorious sauce. Here I’ve teamed it with meaty aubergine – ideal for soaking up the flavours.” For another budget- and vegan-friendly recipe, search for her ‘Coconut Dal with Fried Shallots and Flatbread’ online.
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Time and servings

20 minsTotal time
2Servings
5 minsPrep time
15 minsCooking time

Ingredients

  • 1 aubergine (approx. 300g), halved lengthways and sliced into 1.5 cm-thick pieces
  • 3 tbsp vegetable oil
  • 1 onion (approx. 100g), sliced into 5 mm-thick rounds
  • 1 birdseye chilli, halved lengthways
  • 2 tbsp dark soy sauce
  • 2 tbsp ketjap manis
  • 1 lime, juiced
  • 1 (120g) pouch microwave jasmine rice, cooked
  • 1 handful coriander, torn

Method

  • Step 1

    Spread the aubergine slices out on a large plate lined with kitchen towel. Microwave on high for 1 min.

  • Step 2

    Heat 2 tbsp oil in a wide frying pan set over medium-high heat. Spread the aubergine slices out in the pan, sprinkle with salt and fry for 3 mins, turning halfway, until golden. Remove to a clean plate; set aside.

  • Step 3

    In the same pan, fry the onion in the remaining oil for 5 mins or until soft and golden.

  • Step 4

    Add the chilli, soy and ketjap manis with 3-4 tbsp water to deglaze the pan. Once bubbling, return the aubergine to the pan and squeeze over the lime. Stir through gently so every slice is coated; simmer for a few secs until the sauce thickens.

  • Step 5

    Serve the aubergines over the rice with any sauce from the pan and a scattering of coriander.