Ching-He Huang's grilled aubergine with Chinese salsa verde recipe

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Ching-He Huang's grilled aubergine with Chinese salsa verde recipe

This recipe is tasty, quick, easy and kind to the planet. It makes the perfect starter to share, or a main course with rice.

Ingredients

  • 5 small baby aubergines, stem on, sliced in half
  • 2 tablespoons groundnut oil
  • 1 teaspoon Chinese five spice powder
  • 5 small baby aubergines, stem on, sliced in half
  • 2 tablespoons groundnut oil
  • 1 teaspoon Chinese five spice powder
  • 5 small baby aubergines, stem on, sliced in half
  • 2 tablespoons groundnut oil
  • 1 teaspoon Chinese five spice powder
For the Chinese salsa verde
  • 2 tablespoons groundnut oil
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons light soy sauce
  • 1 tablespoon mirin
  • 2 cloves garlic, peeled and finely chopped
  • 1 red cayenne chilli, deseeded
  • 1 green cayenne chilli, finely chopped
  • 2 spring onions, sliced down the middle and halved lengthways
  • 2 tablespoons groundnut oil
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons light soy sauce
  • 1 tablespoon mirin
  • 2 cloves garlic, peeled and finely chopped
  • 1 red cayenne chilli, deseeded
  • 1 green cayenne chilli, finely chopped
  • 2 spring onions, sliced down the middle and halved lengthways
  • 2 tablespoons groundnut oil
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons light soy sauce
  • 1 tablespoon mirin
  • 2 cloves garlic, peeled and finely chopped
  • 1 red cayenne chilli, deseeded
  • 1 green cayenne chilli, finely chopped
  • 2 spring onions, sliced down the middle and halved lengthways
For the garnish
  • 100 g fresh Enoki mushrooms, separated (optional)
  • 1 small bunch coriander, finely chopped
  • 3.5 oz fresh Enoki mushrooms, separated (optional)
  • 1 small bunch coriander, finely chopped
  • 3.5 oz fresh Enoki mushrooms, separated (optional)
  • 1 small bunch coriander, finely chopped

Details

  • Cuisine: Chinese
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Slice the aubergines. Place them in a shallow bowl. Drizzle over olive oil and add the Chinese five spice powder. Toss and coat the aubergines well. Season with a pinch of salt and ground black pepper.
  2. Heat a griddle pan on a high heat. Add the aubergines flesh side down. Cook for 1 minute (without moving them for the initial minute to achieve nice grill lines). Turn the aubergine onto the other side and cook on medium heat for 3 minutes, turning them occasionally so they don't burn. Once cooked and softened, take the pan off the heat.
  3. In a serving dressing bowl, add all the Chinese salsa verde ingredients and stir together to combine well.

Recipe written for the WWF's Earth Hour campaign. Photo taken by Jean Cazals.

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