Sticky Asian Orange Aubergines Recipe

Asian recipes, plant-based recipe, Healthy, Plant based, quick, tasty recipe

Sticky Asian Orange Aubergines Recipe

This is a great way to cook & enjoy our delicious seasonal Blood Oranges - they have a distinct bitter sweet flavour which makes them wonderful  in savoury dishes.
These aubergines turn gorgeously sticky, gooey and are lip-smackingly delicious. 

Serve with rice or noodles with all the leftover juices in the dish!


Serves 2:

1 Aubergine

2 Blood Oranges OR ( regular oranges/ satsumas) 

1 thumb sized piece of ginger, peeled and grated

2 cloves of garlic, peeled and grated

1 chilli, finely chopped

2 tablespoons of tamari

Olive oil


Rice or noodles to serve


1. Pre-heat the oven to 180c / 350f /gas mark 4.

2. Start by making the juicy marinade.

3. Grab a medium sized bowl and add the garlic, ginger, half the chopped chilli, tamari and 2 teaspoons of olive oil then squeeze in the juice from the blood oranges but don’t though away the orange shells just yet! Whisk all the ingredients together and set aside.

4. Cut the aubergine in half then score criss-crosses across the cut sids of the aubergine using the tip of a sharp knife. Make sure that you go quite deep, but not so deep that you cut through the flesh so that they stay whole.

5. Place the aubergines in a roasting dish, cut side up, along with the orange shells tucked in where there is space, cut side down. The orange will ooze out any leftover juices and turn the marinade delicious and jammy.

6. Pour the marinade all over the cut side of the aubergine so then it soaks into the crosses. Put the aubergine in the oven to roast for 45 minutes or until the aubergine caramelises around the edges and turns deliciously soft and gooey.

7. Serve them over rice or noodles with your favourite greens and the sticky juices from the roasting dish.