Enjoy the health benefits of an oil-free meal, without sacrificing on taste. Featuring a Japanese inspired aubergines dish with a zesty and tangy Asian dressing, this dish is full of flavour and makes for a delicious vegan meal that goes so well with rice. The best part? It doesn’t require too much effort either!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Here you can find more of my recipes using Aubergines.
Japanese Aubergines Oil-Free
Servings: 6 People
Ingredients
- 6 Aubergines , peeled
- 1 tbsp Fresh Ginger , grated
- 15 ml Ponzu Sauce , or lime if not available
- 20 ml Soy Sauce
- 20 ml Rice Vinegar
- 15 ml Mirin
- 5 ml Sesame Oil
- 1 tbsp Honey
- ½ tsp Sesame Seeds , black or white
Instructions
- Place the peeled aubergines in a bowl/basket of a steamer and steam for 30’.
- While the aubergines are steaming, add into a large bowl the rest of the ingredients (except of the sesame seeds) and mix.
- Remove the aubergines from the steamer and let cool for about 10’. Then using 2 forks gently shred into long strips and place into the bowl of the dressing and allow for the dressing to be absorbed by the flesh of the aubergines, about 5’.
- Add the aubergines into a serving plate without the excess dressing and sprinkle on top the sesame seeds.
