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
1 aubergine, halved, sliced lengthways 1 cm thick pieces
1 small onion or fennel, sliced into rings
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
10g mint or coriander, dill, Thai basil, chives, garlic chives, fennel flower
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.