© 2018 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

  1. Serves : 4
  2. Preparation time 10 Minutes
  3. 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

Source from

Ching He Huang Web Site

About the recipe

main courses

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.
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