Aubergine Hotness

After visiting, Fuchsia Dunlop‘s Ba Shan in Soho, I’ve gone even madder and fallen in love (even more than ever) with aubergines these past few weeks and have been putting this together for a fast and delicious meal.

Sweet Soy Aubergine With Chill & Red Onion & Chives
Serves 2
Ingredients
1 aubergine, halved, sliced lengthways 1 cm thick pieces
1 small onion or fennel, sliced into rings
Sauce
5 tblsp soy sauce
3 tblsp sugar
1 tblsp sriracha
1 birds-eye chilli, sliced, with or without seeds
1 tsp dried chilli flakes
1 tblsp cider or white wine vinegar
Garnish
10g mint or coriander, dill, Thai basil, chives, garlic chives, fennel flower
Method
Mix together the sauce mixture in a small bowl and set aside.
Slice the aubergine and steam in a steamer for about 5 minutes.
Meanwhile, heat a frying pan with a dash of oil and brown onion rings or fennel for about 3 – 5 minutes or until slightly brown around the edges. 
Then add the steamed aubergines to the same frying pan to brown off for a few minutes and pour over the soy sauce mixture. Cook for a minute or two and serve with your choice of garnish.
This is a great dish on its own, or with steamed rice or vermicelli. It is also great with peanuts or cashew sprinkled on top. 
  • This sounds intriguing – I’ve never had much success with aubergine apart from roasting it with couscous or smothering it in mozzarella! Which is better, fennel or onion?

  • both fennel and onion are great – its such an easy thing to adapt depending what you have around. I love fennel so if I have it, it will be fennel for me. x

  • sounds delicious! I never have any luck with cooking aubergines but going to give it a try sooN! thanks!

  • great! would you like to follow each other in gfc and bloglovin? let me know!

  • This looks delicious and simple -always a great combo.