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
- 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
- 100 g 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
- 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.
- 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.
- 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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