September 2, 2025
Sticky Blackbean Aubergine
Sticky Blackbean Aubergine
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.
Print Pin RateServings: 4
Calories
Carbs
Protein
Fat
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
Instructions
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