Maple Soy Aubergine

Serves: 2 as a side

Ready in: 30 minutes

I didn't know that honey soy was a thing until I went to Australia a couple of years ago, where honey soy chicken is literally everywhere. Obviously I can't eat most of the ingredients, so I waited until I got home to veganise it. It's been two years and I now basically just see all other foods as a vessel for this sauce. Aubergine is my favourite way to eat it though. It soaks the juice up perfectly when baking and anything left then caramelises on top.

Ingredients

• 1 aubergine
• 2 cloves garlic
• 2 tbsp maple syrup
• 1 1/2 tbsp soy sauce
• 1/2 tsp powdered ginger

Method

1. Slice the aubergine longways into 4. Then score crosses into the flesh being careful not to cut through the skin or through the bottom. You want all sauce to stay inside the aubergine. 
2. Put on a baking dish and into the oven to bake for 20-25 minutes.
3. In a pan saute the garlic and then stir in the maple syrup, soy sauce and ginger. Simmer until thick and bubbling - about 5 minutes.
4. Remove the baking dish from the oven to brush a coating of the sauce onto the aubergine every 5-7 minutes until done.