Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1 large aubergine (approx. 400g) into 1-inch cubes and 1 medium swede (approx. 300g) into 1-inch cubes; prepare 1 large red onion by cutting it into wedges.

2. 2

   Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over high heat until it shimmers, then add the aubergine and swede cubes to the wok.

3. 3

   Stir-fry the aubergine and swede for 8 minutes, or until they are softened and exhibit a light brown crisp.

4. 4

   Introduce the 1 large red onion wedges, 3 cloves of minced garlic, and 1 tablespoon of grated fresh ginger to the wok, continuing to stir-fry for an additional 3 minutes until fragrant.

5. 5

   Carefully pour 0.25 cup of Scottish single malt whisky into the wok to deglaze it, stirring continuously for 30 seconds to allow the alcohol to largely evaporate.

6. 6

   Stir in 2 tablespoons of honey, 1 tablespoon of apple cider vinegar, 1 teaspoon of fresh thyme leaves, 0.5 teaspoon of black pepper, 0.5 teaspoon of salt, and 0.25 cup of vegetable broth; cook for 2 minutes, ensuring all ingredients are evenly coated.

7. 7

   Transfer the Highland Wok-Tossed Aubergine & Swede to your chosen serving dish and sprinkle with 2 tablespoons of chopped fresh parsley before serving immediately.