Sticky Aubergine Tempra
By OcadoLife
Published on 20 May 2025
A 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.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.