This is one of the most delicious ways to eat aubergine! Roasted with plenty of flavours so it’s soft and melt-in-your-mouth on the inside and topped with crispy garlic and tangy red onions to vary the textures. This meaty vegetable tastes so good prepared this way. I serve this sticky garlic aubergine dish with a peanut butter-dressed side salad…delish! It’s also great served with fluffy basmati or jasmine rice.

To make this sticky aubergine recipe, you’ll need…

  • 2 aubergines
  • 4-6 cloves garlic, finely sliced

Asian Marinade:

  • 4 tbsp oyster sauce
  • 2 tbsp soya sauce
  • 1 tbsp mirin
  • 1 tsp ground ginger
  • 1 tbsp Siracha or chilli sauce
  • 4 tbsp sesame oil, for drizzling

Pickled Red onions

  • 1 large red onion, finely sliced
  • Red Wine Vinegar

Peanut Butter Dressing

  • 2 tbsp peanut butter, smooth or crunchy
  • Juice ½ lime
  • 1 tbsp soy sauce
  • Water, for desired consistency

To serve:

  • Mixed salad leaves

Optional garnish

  • Spring onions or chives, finely sliced
  • Toasted sesame seeds
  • Red chilli deseeded and finely chopped


Here’s how…

Start by making up the marinade ingredients in a small bowl.

Also, prepare the pickled red onions by topping them with the red wine vinegar in a small bowl..set aside and allow them to infuse whilst you prepare the dish.

Now halve each aubergine lengthways and slice the surface in a criss-cross pattern.

Place on a lined baking tray, flesh-side up and brush on the marinade over the surface of each aubergine, all the way to the edges. Drizzle with sesame oil and bake for 30-35mins until the flesh is soft and the surface golden.

Asian Sticky Aubergine recipe, May Simpkin

Meanwhile, heat 1tbsp sesame oil in a small frying pan and add the garlic and a pinch of sea salt Gently sauté over a low to medium heat for around 5 minutes, stirring continuously until they are golden but not burnt. Take care with this otherwise the garlic will taste bitter and you will discard it and start again! When they’re ready, remove and set aside on kitchen paper.

Next, add all the dressing ingredients to a lidded jar – it’s the easiest way of shaking well to ensure all the ingredients combine well.

To serve, arrange on a plate and top with the crispy garlic and your choice of garnish. Finally, top each sticky aubergine with a generous portion of pickled red onions. Serve warm, with a green side salad with the peanut dressing.

Want to try alternative flavours? Try these delicious Vegan Miso Aubergines