Pan-Fried Aubergine & Courgette with Garlic & Sweet Chili Glaze

By Marcin · Serves 1 · 37 min

Ingredients

• 1 medium aubergine
• 1 medium courgette
• 1–2 tbsp olive oil
• ½–1 tsp garlic paste
• 1–2 tsp Thai sweet chili sauce
• Small knob of butter
• Salt & black pepper
• Optional: squeeze of lemon or dash of soy sauce

Instructions

1. Cut aubergine into 2–3 cm cubes and courgette slightly larger
2. Lightly salt aubergine and leave for 10–15 minutes, then pat dry with kitchen paper
3. Heat a wide pan over medium-high heat, add olive oil
4. Add aubergine in a single layer and cook for 6–8 minutes, stirring occasionally and letting it sit at times to develop golden colour
5. Add courgette to the pan and cook for 4–5 minutes on medium-high heat
6. Lower heat slightly, add garlic paste, stir and cook for 30–60 seconds
7. Lower heat to medium-low, add 1–2 tsp sweet chili sauce, toss for 30–60 seconds until lightly coated
8. Turn heat to low or off, add a small knob of butter, toss until melted and glossy
9. Taste and adjust salt & pepper, optionally add a squeeze of lemon or a dash of soy sauce