Sticky Blackbean Aubergine

Name: Sticky Blackbean Aubergine
Ingredients: 2 aubergine; 4 shallots; 2-3 tbsp smooth peanut butter; 2 tbsp soy; 1/2 tsp spice bay mix; 120 ml black bean sauce; 100 ml water; 2 tbsp honey; 1 tin butterbeans, drained; 20 ml tahini; 25 ml soy sauce; 1 medium/small onion; 3 cloves garlic; 10 ml oil

A rich and nourishing plant-based recipe featuring slow-cooked aubergine in sticky blackbean sauce, paired with creamy tahini soy butterbeans. Finished with fresh herbs, peanuts, and served over rice.

Ingredients

2 aubergine
4 shallots
2-3 tbsp smooth peanut butter
2 tbsp soy
1/2 tsp spice bay mix
120 ml black bean sauce
100 ml water
2 tbsp honey

Tahini Soy Butterbeans

1 tin butterbeans, drained
20 ml tahini
25 ml soy sauce
1 medium/small onion
3 cloves garlic
10 ml oil

Method

Sticky Blackbean Aubergine

Slow cook for 1.5 hours, covered.
Stir every 30 mins, check water.

Tahini Soy Butterbeans

Heat oil. Slow cook diced garlic + finely diced onion until soft + golden.
Add in tahini + soy. Slow cook on low heat. Add water if needed.

Garnish

Peanut rayu
Toasted peanuts
Chilli
Lime
Coriander + mint

To Serve

On brown rice or basmati

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Sticky black bean aubergine noodle dish topped with sliced green and red chillies, cashews, and lime wedge, with prep ingredients on a cutting board above

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Sticky Blackbean Aubergine

Ingredients

Tahini Soy Butterbeans

Method

Sticky Blackbean Aubergine

Tahini Soy Butterbeans

Garnish

To Serve

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