A quick read about a quick dinner…
A quick dinner means using ingredients that will pack a punch. For me, that usually comes from Asian flavours. This glaze has saved my butt on many occasions, and works well with lots of different veggies. I love it with baby aubergines because they are so quick to cook, but you can try it with courgettes, with cauliflower or drizzled over a cucumber salad.
Hot pine nuts sitting on top of Greek yogurt is also something I will never get bored of- the combination adds a sour note as well as a little crunch to the mellow aubergines.
Let me know what you think!
For the glaze:
1 tbsp reduced sodium soy sauce
1 tbsp sriracha
1 clove garlic, finely diced
1 tbsp sesame oil
1 tbsp honey
3 tbsp olive oil
2 tsp white miso paste
200g baby aubergine, halved
1 tbsp Greek yogurt
1 tbsp pine nuts
scattering of curly parsley
Whisk the glaze ingredients in a large bowl until thick.
Add the baby aubergines into the bowl and toss until well coated.
Heat a large frying pan over a medium heat. Tip in the baby aubergines into the pan and cook for 2-3 minutes per side. Remove to a serving plate.
Wipe the pan clean and add the pine nuts over a medium high heat. Toast until golden brown, about 1-2 minutes.
Dot the baby aubergines with yogurt, sprinkle with the pine nuts and scatter over curly parsley to finish.