Print Recipe

Sticky ginger-garlic aubergine

A filling quick supper packed full of flavour and nutrients.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Keyword: aubergine, dinner, noodles, quick
Servings: 2 servings


  • 1/2 medium red or white onion sliced
  • 1 medium aubergine cut into large dice
  • 1/2 medium head broccoli cut into small florets
  • 2 tablespoons cashew nuts toasted
  • 1 tablespoon toasted sesame seeds (optional)

For the sauce

  • 2 tablespoons maple syrup
  • 2 tablespoons tamari
  • 2 tablespoons water
  • 1 fat clove of garlic crushed
  • 2 cm piece fresh ginger
  • 1 heaped tablespoon cornflour or arrowroot


  • Heat a couple of tablespoons of water in a large non-stick pan and sauté the onion for a couple of minutes. Add the aubergine and cook for another couple of minutes, then add the broccoli. Pop on the lid, reduce the heat and simmer for another 5 minutes until the veg start to soften.
  • Place all the sauce ingredients into the jug of a high-speed blender and blitz to smooth (a little texture is ok). Pour over the veggies in the pan and stir to make sure everything is coated. 
  • Bring to boiling point, then reduce the heat and simmer for 2-3 minutes until the sauce becomes glossy and thick - stir a couple of times to make sure it doesn't stick to the bottom of the pan. 
  • Add the cashew nuts and cook for another minute, then serve garnished with sesame seeds (if using).