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Sometimes a single spice can transform a humble vegetable into something truly exciting. Greenfields Ground Ginger does just that here: it lifts the richness of roasted aubergines with a gentle heat and citrusy warmth, while a drizzle of honey and tamari (or soy) creates a sticky glaze. Served with a fresh coriander and sesame topping, this recipe is both simple and sophisticated – ideal for when you want a savoury, flavour-packed dish that feels indulgent but nourishing.
Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
2 large aubergines, sliced lengthways into 2cm steaks
3 tbsp olive oil
2 tsp Greenfields Ground Ginger
2 tbsp tamari or soy sauce
2 tbsp Greenfields Greek Blossom Honey
1 tsp Greenfields Crushed Chillies (optional for heat)
1 garlic clove, finely grated
1 tbsp rice vinegar or lime juice
1 tbsp Greenfields White Sesame Seeds, toasted
2 tbsp fresh coriander leaves, chopped
Sea salt, to taste
Preheat oven to 200°C (fan 180°C). Line a baking tray with parchment.
Brush aubergine steaks with olive oil and sprinkle lightly with sea salt. Roast for 20 minutes until golden and soft.
Meanwhile, mix together ginger, tamari, honey, garlic, vinegar/lime juice, and crushed chillies (if using) to make the glaze.
Remove aubergines from oven, brush generously with the glaze, and return to roast for another 8–10 minutes until sticky and caramelised.
Sprinkle with toasted sesame seeds and chopped coriander before serving.
Calories: 295 kcal
Protein: 7 g
Fat: 16 g
Carbohydrates: 28 g
Fibre: 9 g
Salt: 1.2 g
These aubergine steaks are packed with flavour – the ginger glaze makes them unforgettable!
The ingredients used in this recipe could also be used to create…
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