2 x aubergines, cut into decent sized chunks


30g brown sugar

50ml rice vinegar

50ml soy

50g chilli paste

juice and zest 1 lime

125g crumbled smoked (or plain) feta

1 tbs sesame seeds

2 finely chopped spring onions

1 finely sliced red chilli


1. Put all the sauce ingredients in a saucepan and boil for 5 minutes, remove

2. In a separate pan, fry the aubergines in oil for 5-6 minutes until cooked and soft

3. Add the sauce and cook until sticky (2-3 minutes)

4. Serve in a bowl topped with feta and all the other bits

5. Delicious with mini rice crackers