Sticky Aubergine Tempra

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

Directions

• 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.