Caramelized aubergines

I first tasted this in a lebanese restaurant near work, served cold with Pitta bread. Amazing. Sweet, sour and quite unusual. My colleagues should be thankful I found the secret recipe. This recipe only fills 1 Mason jar but can be easily doubled up.


Heat up the oil on a large pan. Chop the garlic and roast it in olive oil.

Slice aubergines with skin on into quarters lenghtwise and then and slice into 1-inch cubes. Add them to the pan and toss in the olive oil. Sprinkle the sugar on and let it caramelize for about 10-15 minutes or until aubergines are tender.

Add soy sauce and vinegar and let it cook for a couple more minutes. Store in a jar or serve warm with couscous.



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