lucadelladora – Aubergines, surprisingly, are giant berries made up of about 92% water. This high water content affects how we cook them. To unlock their full flavor, we need to remove much of this water through dehydration. Frying can do this quickly, but roasting offers a hands-off method that works well, especially in warm weather. Roasting gently reduces moisture and softens the aubergine, preparing it to absorb rich, flavorful liquids during braising. This recipe highlights that process, starting with roasting before braising the aubergines in a delicious mix of soy sauce, sake, and toasted sesame oil, bringing out deep umami flavors.
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Preparing Ingredients and Roasting Aubergines for Flavorful Braising
To start, preheat your oven to 220°C (200°C fan) or 425°F, and line two large baking trays with parchment paper. Trim the tops off three large or four medium aubergines, then cut each into eight long wedges. Toss the wedges with four tablespoons of sunflower or rapeseed oil, making sure each piece is well coated. Arrange the wedges side by side on the trays and roast them for 25 minutes. This initial roasting softens the aubergines and evaporates excess moisture, making them ready to soak up the braising liquid later. Meanwhile, prepare your rice so it stays warm for serving.
Crafting the Braising Liquid: Soy Sauce, Sake, and Sesame Oil Blend
While the aubergines roast, prepare the braising liquid. In a small bowl, combine five tablespoons of light soy sauce, a quarter teaspoon of fine sea salt, six tablespoons of cooking sake, two teaspoons of light brown sugar, two teaspoons of seasoned rice vinegar, and three tablespoons of toasted sesame oil. This mixture balances salty, sweet, and tangy flavors. Cooking sake, available in many supermarkets or Asian stores, adds subtle depth, but good drinking sake can substitute if needed. This braising liquid will rehydrate and flavor the aubergine after roasting.
Sautéing Aromatics and Combining with Braising Liquid
In a small frying pan, heat the remaining two tablespoons of toasted sesame oil over medium-low heat. Add three centimeters of fresh grated ginger, four minced garlic cloves, and one red bird’s eye chili, slit lengthways. Sauté these aromatics for about two minutes until they turn pale golden and fragrant. Add 100 grams of sliced spring onions and cook for another minute. Remove the pan from heat and pour the soy and sake mixture into the pan, stirring well to combine all flavors. This step infuses the sauce with fresh, spicy, and savory notes that will enhance the aubergines during braising.
Braising Aubergines and Serving with Rice for a Delicious Vegan Meal
After the initial 25-minute roast, transfer the aubergine wedges to a smaller baking tray with edges. Stack the wedges lightly to fit, then pour the braising liquid over them. Shake the tray gently to coat all pieces evenly. Return the tray to the oven and roast for another 10 minutes, allowing the aubergines to absorb the sauce and develop deep flavors. Once done, sprinkle toasted sesame seeds on top for texture and nutty aroma. Serve immediately alongside freshly cooked plain rice for a wholesome, vegan meal that’s easy, flavorful, and satisfying.
