glazed eggplant cubes with sesame and lime sauce, served with aromatic salad and yogurt dressing.

prepare the marinade: in a B!POD container, grate the garlic and ginger, finely chop the chili, then add honey, soy sauce, water, sesame oil, vinegar, lime zest and juice. mix well until the honey is dissolved.

peel the eggplant and cut it into two large cubes. don’t throw away the scraps: store them under vacuum with B!POD and use them later.

place the cubes in the container and cover them well with the marinade, using 3 tablespoons of the mixture for each eggplant cube. vacuum with DRO!D and let rest for about 15 minutes.

keeping the container closed, release the vacuum and cook in the microwave for 5 minutes. open only after letting it cool for 10 minutes.

to glaze the eggplants, heat a pan and brown the eggplant cubes on all sides. turn off the heat and add a few tablespoons of marinade, covering the cubes and letting them absorb it.

prepare the sesame and lime sauce: toast the sesame seeds and finely chop them. mix with the other ingredients until you get a smooth sauce.

prepare the side salad: assemble all the vegetables and lightly dress with lime juice and seed oil.

in a bowl, mix all the ingredients for the yogurt dressing until smooth. drizzle a couple of tablespoons over the salad.

to serve, place the eggplant cubes on the plate with a spoonful of yogurt dressing and a teaspoon of sesame and lime sauce. finish with the aromatic salad.

the tip:
when vacuum-sealed, the sauces can be stored in the fridge for up to 7 days, while the glaze can last up to 10 days. you can use them to flavor other vegetables or meats.