1 tbsp soy sauce
1 tsp fresh ginger, grated
1 garlic clove, crushed
1 tsp pomegranate molasses
1 tsp honey
1 medium aubergine, diced
1 tbsp olive oil
Cooked rice, to serve
1 spring onion, finely diced
Pinch of chilli flakes
½ tsp sesame seeds

1. Mix together the soy sauce, ginger, garlic, pomegranate molasses and honey. Pour over the diced aubergine, making sure everything is covered, and leave to marinate for 30 minutes.
2. Heat the oil in a large frying pan and add the aubergines. Cook on a high heat for 10 minutes, stirring. Pour in the remaining marinade and cook for another 15 minutes.
3. Serve with rice, topped with spring onion, chilli flakes and sesame seeds.
1 small
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