Deliciously soft and sweet eggplant and onion – an excellent side dish to serve with a Korean or Japanese style meal.
Slice a large onion and an eggplant (aubergine) into wedges. Heat some oil in a saucepan and fry the onions until they are starting to soften. Add the eggplant and continue to cook until softening and browning a little. Add 2 tablespoons of soy sauce, 1 tablespoon of dark brown sugar, 1 tablespoon of sesame oil, 1 tablespoon of red wine vinegar and 1 finely minced or mashed clove of garlic. Cook until all the liquid is absorbed and the eggplant and onion are caramelising. To serve, sprinkle with toasted sesame seeds.
michelle picker cooks 