When I pass the aubergines in the supermarket, I casually look the other way. I will admit: they frighten me a little. Most of my attempts to cook them have ended up in a tasteless and soggy mush.
Until now I really only enjoyed aubergine in Jamie Oliver’s Aubergine Lasagna. That is until I tried this recipe.
Smooth, silky slices of aubergine are combined with sharp, spicy chilli and then sprinkled with fresh coriander. Simple, tasty, healthy – what more could you ask for.
(from the blog ‘The perfect pantry)
Serves 4 as a side dish
500g aubergine (preferably the skinny asian version)
1 1/2 tbsp sesame oil
1/2 chopped (bird’s eye) chilli
1 tbsp finely chopped garlic
1 1/2 tbsp grated ginger
3 tbsp finely chopped spring onion
2 tbsp light soy sauce
1 tbsp Chinese black vinegar
1 tbsp sugar
2 tbsp roughly chopped coriander leaves (cilantro)
1-2 (bird’s eye) chilies for decoration
- Bring some water to the boil in a steamer pot or wok with a rack.
- Cut the aubergines into 5cm (2 inch) pieces. Do not peel them.
- Put the aubergines on a heatproof plate (alternatively line the steamer with greasproof paper).
- Over a low heat, steam the aubergines for 30-40 minutes until they are very soft.
- Remove and allow to cool.
- For the sauce heat a wok or small pan. Add sesame oil when smoking hot add the chopped chilli and garlic. Stir fry for 40 seconds.
- Add the rest of the ingredients and stir fry for 1 minute. Remove from the pan and allow to cool.
- (The aubergine and sauce can be prepared ahead and refrigerated for up to 24 hours. Bring back to room temperature before combining and eating.)
- When ready to serve, pour the sauce evenly over the aubergines and toss well.
- Sprinkle with coriander (decorate with chili) and serve at once.
Tips & Variations
The original recipe uses chili oil instead of the chopped chili, personally I prefer the lip-tingling punch of the fresh chili