BRINJAL & RED ONION SOSATIES
MAKES 8 SKEWERS / PREPARATION AND COOKING: 40 MINS / MARINATING: 30 MINS
2 brinjals
5ml (1t) salt
1 red onion, quartered
8 wooden skewers 45ml (3T) sesame seeds, to serve finely sliced radish, to serve lettuce leaves, to serve MARINADE
80ml ( c) soy sauce
125ml orange juice 30ml (2T) rice vinegar
15ml (1T) brown sugar
60ml (4T) maple syrup
3 cloves garlic, minced
5ml (1t) grated ginger
10ml (2t) sesame oil 30ml (2T) lemon juice
10ml (2t) sriracha sauce (optional) 15ml (1T) cornflour 30ml (2T) water
1 Cut the brinjals into 2cm slices. Sprinkle a bit of salt on the surface of each slice and leave to sweat for 5 minutes. Flip the slices and repeat. Rinse and pat dry. 2 Prick a few small holes into the slices using a skewer, then cut into quarters.
3 Marinade Add all the ingredients, except the cornflour and water, to a saucepan over high heat. Reduce to a medium-high heat, stirring frequently, until the sugar and syrup have dissolved. You can also do this in the microwave.
4 Remove from the heat and let it cool down for a while, then place the brinjal quarters in the sauce and marinate for 30 minutes.
In the meantime, preheat the oven to 180°C.
5 Thread five to six pieces of the marinated brinjals onto each skewer, alternating with a slice or two of quartered red onion between the brinjal pieces. 6 In a small bowl, mix the cornflour with the water to form a smooth paste. Add the cornflour mix to the leftover marinade and heat on the stove or in the microwave to thicken the sauce. 7 Place the brinjal skewers on a baking tray and brush with the thickened leftover marinade. 8 Bake for 20 minutes. Turn the skewers over and bake for another 10-15 minutes. 9 When the brinjal quarters are soft, remove from the oven and sprinkle the sesame seeds and radish slices over before serving with the lettuce leaves on the side.