Caramelised Aubergine Recipe

Prepare aubergines

Trim the stems of the aubergines and cut into 1/2-inch (1–1.5 cm) thick rounds or lengthwise slices (about 8–10 pieces total). Sprinkle both sides lightly with coarse salt and place in a colander for 20 minutes to draw out bitterness and moisture. Pat dry with paper towels.

Preheat pan

Heat a large heavy skillet or frying pan over medium-high heat until hot (about 2 minutes). Add 2 tablespoons olive oil and swirl to coat.

Working in a single layer (cook in batches if necessary), add aubergine slices to the hot pan. Cook without moving for 3–4 minutes until well browned and caramelised on the bottom. Flip and add 1 tablespoon olive oil and the tablespoon of butter around the pan; continue cooking 3–4 minutes until the second side is golden and tender. Reduce heat slightly if aubergines brown too quickly before softening. Transfer cooked slices to a plate and keep warm.

Make caramel base

Wipe the pan if excess oil remains, leaving about 1 teaspoon. Return to medium heat. Add granulated sugar and 2 tablespoons water to the pan. Swirl gently (do not stir vigorously) as the sugar dissolves. Cook until the sugar turns a deep amber colour (about 3–5 minutes). Watch closely to avoid burning.

When the caramel is amber, immediately reduce heat to low and add the sliced garlic and grated ginger, stirring carefully — the caramel may bubble and seize but will re-liquefy. Stir in soy sauce, rice vinegar and honey (or maple syrup). Mix until smooth and glossy. Taste and add chilli flakes if using.

If the sauce seems too thick, add up to 1 tablespoon warm water to loosen it to a pourable glaze consistency.

Return the aubergine slices to the pan, spooning the caramel sauce over them. Cook on low for 1–2 minutes, turning slices gently so they are evenly coated and heated through. The sauce should adhere and caramelise on the aubergine edges.

Transfer the caramelised aubergine to a serving plate. Spoon any remaining glaze from the pan over the top.

Scatter sliced spring onions, toasted sesame seeds and chopped cilantro over the aubergine. Serve immediately with lime or lemon wedges to squeeze over just before eating.

Serve suggestions: pair with steamed rice, noodles, or as part of a mezze. Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated.