About the Recipe
If you are a fan of the soft, sweet flesh of roasted aubergine, then this recipe is for you. Paired with an edamame and radish salad, this becomes a great vegetarian/vegan option for a lunch or supper.
Ingredients
1 aubergine
2 tbsp sesame oil
3 tbsp rice vinegar
1.5 tbsp soy sauce
0.25 tsp ginger paste
1 tbsp sugar
1.5 tsp toban djan (chinese chilli bean sauce)*
0.25 tsp garlic paste
2 spring onions
80g fresh or frozen edamame
4 red radishes
30g peeled red onion
* if you can’t find toban djan, use a 1/2 tsp chilli powder as a substitute
Preparation
remove the aubergine stem, then halve lengthways
score the flesh with a knife in a criss-cross pattern then soak the aubergine, flesh side down in water for 10 mins
to prepare the sauce:
put the soy sauce, rice vinegar, ginger paste, sugar, chilli bean sauce and garlic paste in a bowl and mix together well
chop the spring onion finely, add to the sauce and mix well
heat your oven to 180’C / 350 F
brush a baking tray with the sesame oil and roast the aubergine for 25 mins (approx.)
meanwhile, prepare your salad:
simmer the edamame for 2-3 mins in boiling water
slice the onion thinly and soak in water for 10 mins
remove the ends of the radish and slice thinly
mix the edamame, onion & radish together
remove the aubergine from the oven and place one half on each plate
place 1/2 of the edamame salad next to the roasted aubergine
your dish is now ready to serve - finally, drizzle the sauce over the aubergine