|

Terms and Conditions

|

© 2020 Ching He Huang. All rights reserved.

Grilled Baby Aubergines With Chinese Salsa Verde

Serves : 4 Preparation 10 mins Cooking 7 mins Total 17

Nutrition facts: 186.00 calories 2.20g protein 6.10g carbs 4.60g sugars 17.20g fat 3.30g 3.10g fibre 332.00mg sodium

Ingredients: 5, sliced in half lengthways Baby purple aubergine 2 tablespoons Groundnut oil 1 Pinch Sea salt 1 teaspoon Chinese five-spice powder For the Chinese Salsa Verde: 2 cloves, crushed, peeled, finely chopped Garlic 1 inch piece of fresh root, peeled, grated Ginger 1, deseeded, finely chopped Green cayenne chilli 1, seeds in, finely chopped Red cayenne chilli 2, top & tail, sliced lengthways, finely chopped Spring onion 3 tablespoons Groundnut oil 1 tablespoon Toasted sesame oil 2 tablespoons Low sodium light soy sauce 1 tablespoon Rice vinegar 1 tablespoon (sweet Japanese rice wine) Mirin For the garnish: 1 bunch, washed, stalks removed, small bunches separated Enoki mushrooms 1 small handful, finely chopped Coriander An elegant, healthy dish for sharing.

Grilled Baby Aubergines With Chinese Salsa Verde

Serves : 4
Preparation time 10 Minutes
Cooking time 7 Minutes

per serving

Cals

186.00

Protein (g)

2.20

Carbs (g)

6.10

Sugars (g)

4.60

Fat (g)

17.20

Sat Fat (g)

3.30

Fibre (g)

3.10

Sodium (mg)

332.00

vegetarian

Source from

Ching He Huang Web Site

share this recipe

About the recipe

An elegant, healthy dish for sharing.

Ingredients

Baby purple aubergine - 5, sliced in half lengthways
Groundnut oil - 2 tablespoons
Sea salt - 1 Pinch
Chinese five-spice powder - 1 teaspoon

For the Chinese Salsa Verde

Garlic - 2 cloves, crushed, peeled, finely chopped
Ginger - 1 inch piece of fresh root, peeled, grated
Green cayenne chilli - 1, deseeded, finely chopped
Red cayenne chilli - 1, seeds in, finely chopped
Spring onion - 2, top & tail, sliced lengthways, finely chopped
Groundnut oil - 3 tablespoons
Toasted sesame oil - 1 tablespoon
Low sodium light soy sauce - 2 tablespoons
Rice vinegar - 1 tablespoon
Mirin - 1 tablespoon (sweet Japanese rice wine)

For the garnish

Enoki mushrooms - 1 bunch, washed, stalks removed, small bunches separated
Coriander - 1 small handful, finely chopped

Steps

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.

share this recipe

Ingredients

Baby purple aubergine - 5, sliced in half lengthways
Groundnut oil - 2 tablespoons
Sea salt - 1 Pinch
Chinese five-spice powder - 1 teaspoon

For the Chinese Salsa Verde

Garlic - 2 cloves, crushed, peeled, finely chopped
Ginger - 1 inch piece of fresh root, peeled, grated
Green cayenne chilli - 1, deseeded, finely chopped
Red cayenne chilli - 1, seeds in, finely chopped
Spring onion - 2, top & tail, sliced lengthways, finely chopped
Groundnut oil - 3 tablespoons
Toasted sesame oil - 1 tablespoon
Low sodium light soy sauce - 2 tablespoons
Rice vinegar - 1 tablespoon
Mirin - 1 tablespoon (sweet Japanese rice wine)

For the garnish

Enoki mushrooms - 1 bunch, washed, stalks removed, small bunches separated
Coriander - 1 small handful, finely chopped