Sticky Garlic-Chilli Eggplant

What you’ll need

• 2 medium eggplants, about 700g
• 1 1/2 tbsp cornflour
• 2 tbsp cooking oil
• 1/4 tsp NutriRight Reduced Sodium Pink Himalayan Rock Salt
• black pepper
• 4 garlic cloves, chopped
• 1 red chilli, sliced
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp rice vinegar
• 2 tbsp water
• coriander and sesame.

Let’s cook

1. Cut eggplant into thick wedges and score the flesh.
2. Coat lightly with cornflour, salt and pepper.
3. Pan-sear cut-side down 3–4 minutes; turn and cook until soft and golden.
4. Remove.
5. Cook garlic and chilli briefly.
6. Add honey, lime, vinegar and water; bubble until glossy.
7. Return eggplant, toss gently and garnish.

Cooking times are estimates. Check ingredient labels for allergens and cook ingredients thoroughly. HCS certification applies to individual certified products, not automatically to the finished dish.