Balsamic Drenched Soy Aubergine

Balsamic Drenched Soy Aubergine

Balsamic Drenched Soy Aubergine

About NIGHTSHADES: Aubergines or eggplants belong to the family, Solanaceae, as do tomatoes, potatoes, bell and chilli peppers. These are absolutely safe and packed with nutrients.
There is a theory that links inflammation with tomatoes, aubergine and potatoes (nightshades), which is not borne out scientifically, so one should be very careful before excluding these nutritious vegetables from our diets. Remember, the more variety of plants you eat, the better your gut health and better your general health. See my Instagram highlights under recipes for step by step instructions!
Prep Time 15 minutes
Cook Time 25 minutes
Course Dinner, Lunch, Main Course
Cuisine Healthy, Plant-based, Vegan
Servings 4 people



  • 3 medium sized aubergines
  • 1 tbsp cumin powder
  • 1 tsp turmeric powder
  • A pinch of pepper
  • 1 tsp red chilli powder
  • 3 tbsp balsamic vinegar
  • 2 – 3 tbsp low salt soya or tamari sauce


  • Slice aubergines into 2-3 inch slender long slices. Dry roast all spices in a heated pan until you get aroma.
  • Add the sliced aubergine. Mix through and add a couple of tablespoons of water, cover and cook for 10 min in low heat.
  • Add the soya sauce and balsamic vinegar and mix thoroughly, increase heat until slightly caramelised for a couple of min, mix through and cover and cook until cooked through for another 10 minutes.
  • Increase heat for a minute or two until you see a glazed appearance.
  • Enjoy in a wrap or as a side dish or in top of quinoa or rice with a side salad.


TOP TIP: Avoid burning spices as blackened foods and deep-frying increase toxic products called AGEs (Advanced Glycation End Products) which cause damage to blood vessels and hasten aging. Animal products especially barbecued meat have the highest level of AGE’s. Cooked chicken has more AGE’s than fried potatoes. Steaming and boiling create the least AGE’s in food.
Keyword Plant-based, Vegan