Savoury, nutty, salty-sweet – and delicious with rice.
Two lesser-known facts about aubergines merit attention: first, they are technically giant berries, and second, their composition is roughly 92% water. This water content is crucial to understanding how to prepare them well. To unlock the aubergine's full flavour potential, the goal is to remove as much moisture as possible and then layer on bold, complementary tastes. While frying is one approach, during warmer months hands-free cooking methods prove preferable – roasting being the ideal choice. This recipe combines roasting with one of the most effective braising liquids available: a combination of soy sauce, sake and sesame oil, which revitalises the roasted aubergine and creates a dish of remarkable depth.
What makes this braising liquid so effective?
The braising liquid works by combining umami-rich soy sauce with the delicate alcohol notes of sake and the toasted aroma of sesame oil. Brown sugar and rice vinegar add sweetness and acidity to balance the saltiness, while fresh ginger, garlic and chilli provide heat and pungency. This combination penetrates the dehydrated aubergine flesh, infusing it with layers of flavour that would be impossible to achieve through roasting alone. The result is a dish that tastes far more complex than its ingredient list suggests.
How should you prepare the ingredients?
Cooking sake can be sourced from larger supermarkets and Chinese grocery stores; if unavailable, a quality drinking sake that complements the meal works equally well. Prepare the rice before beginning work on the aubergines, then cover it with a lid – it will remain warm for approximately one hour, allowing you to time the dish conveniently.
Soy sauce, sake and sesame oil-braised aubergines
Prep: 10 minutes
Cook: 35 minutes
Serves: 3–4 people
Ingredients:
3 large or 4 medium aubergines (1.1kg)
4 tbsp sunflower oil or rapeseed oil
5 tbsp light soy sauce
¼ tsp fine sea salt
6 tbsp cooking sake
2 tsp light brown sugar
2 tsp seasoned rice vinegar
5 tbsp toasted sesame oil
3cm × 3cm piece fresh ginger, peeled and finely grated
4 garlic cloves, peeled and minced
1 red bird's eye chilli, slit lengthways
100g spring onions, halved across the belly, then cut lengthways into long, thin strips (rinsed if necessary)
Toasted sesame seeds, to finish
Cooked plain rice, to serve
How do you prepare the aubergines for roasting?
Begin by heating the oven to 220°C (200°C fan)/425°F/gas 7, and line two large trays with baking paper. Remove the tops from the aubergines, then slice each one into eight long wedges. Transfer these wedges to a bowl, add the sunflower oil, and toss thoroughly with your hands until each piece is evenly coated. Arrange the wedges side by side on the prepared oven trays. Bake for 25 minutes, until the flesh becomes soft and begins to collapse slightly.
What's the process for making the braising liquid?
While the aubergines roast, prepare the braising liquid in a small bowl by whisking together the soy sauce, salt, sake, brown sugar, rice vinegar and three tablespoons of the toasted sesame oil until well combined. In a separate small frying pan over medium-low heat, warm the remaining two tablespoons of sesame oil. Once hot, add the ginger, garlic and chilli, and fry for two minutes until the mixture turns pale golden and fragrant. Stir in the spring onions and cook for a further minute, then pour in the soy and sake mixture, remove from the heat and stir thoroughly to combine all elements.
How do you finish the dish?
Once the aubergines have completed their initial 25-minute roast, transfer them carefully to a smaller, lipped baking tray, layering the wedges on top of one another. Stir the braising liquid once more to ensure even distribution of flavours, then pour it entirely over the aubergines. Shake the tray gently to guarantee that all the aubergine pieces are submerged in or coated with the liquid. Return to the oven for a further 10 minutes. Remove from the oven, sprinkle generously with toasted sesame seeds and serve alongside the warm rice.
This dish exemplifies how thoughtful ingredient selection and technique can transform a simple vegetable into something memorable. The roasting concentrates the aubergine's natural sweetness, while the braising liquid adds complexity and depth that lingers on the palate. Serve it warm or at room temperature – both presentations work beautifully.
Key Facts
- Aubergines are botanically classified as giant berries and contain approximately 92% water, requiring dehydration and bold flavouring to reach their potential
- The braising liquid combines soy sauce, sake, sesame oil, ginger, garlic and chilli to create a multi-layered umami-rich sauce
- Total preparation and cooking time is 45 minutes, with the dish serving 3–4 people
- The recipe can be served warm immediately after cooking or at room temperature, offering flexibility for meal planning
