Spring onion2, top & tail, sliced lengthways, finely chopped
Groundnut oil3 tablespoons
Toasted sesame oil1 tablespoon
Low sodium light soy sauce2 tablespoons
Rice vinegar1 tablespoon
Mirin1 tablespoon (sweet Japanese rice wine)
For the garnish
Enoki mushrooms1 bunch, washed, stalks removed, small bunches separated
Coriander1 small handful, finely chopped
Prepare the aubergines by washing them, pat dry, then slice them down the middle lengthways. Place them into a large bowl. Sprinkled over the Chinese five spice powder and then drizzle over the groundnut oil. Toss the aubergines making sure they are coated in the oil.
Heat a griddle pan over medium-high heat, place the aubergine halves onto the griddle making sure the grill lines run across the width of the aubergines (so you get mini grill lines running across the white part of the aubergine). Turn the heat to medium and leave them cooking without moving them for 2 minutes. Then turn them over and cook on the over side. Turn them occasionally and cook for 5-6 minutes.
3. Whilst the aubergines are cooking, prepare the rest of the aromatics for the Chinese Salsa Verde. (If you are a slow chopper, you may want to prepare the aromatics in advance of cooking the aubergines!). Once all the aromatic are prepped, place all the aromatics into a jug and add all the condiments from groundnut oil to mirin. Stir and mix all the ingredients together.
4. Once the aubergines are cooked, switch off the heat and take them off the grill, place on a serving plate in a circular pattern. Spoon a tablespoon of the Salsa Verde over each aubergine half. Decant the rest of the Salsa Verde into a small bowl so guests can help themselves to more. Then garnish with small bunches of Enoki mushrooms placed in-between the aubergine pieces. Sprinkle over some finely chopped coriander. Serve immediately.