Spicy Silky Aubergine Salad

Silky aubergine salad with a spicy kick

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



  1. Bring some water to the boil in a steamer pot or wok with a rack.
  2. Cut the aubergines into 5cm (2 inch) pieces. Do not peel them.
  3. Put the aubergines on a heatproof plate (alternatively line the steamer with greasproof paper).
  4. Over a low heat, steam the aubergines for 30-40 minutes until they are very soft.
  5. Remove and allow to cool.
  6. 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.
  7. Add the rest of the ingredients and stir fry for 1 minute. Remove from the pan and allow to cool.
  8. (The aubergine and sauce can be prepared ahead and refrigerated for up to 24 hours. Bring back to room temperature before combining and eating.)
  9. When ready to serve, pour the sauce evenly over the aubergines and toss well.
  10. 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


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