Steamed Aubergine Photograph: Emma Jervis
- Makes: 1
- Cooking Time: 10 mins
- Course: Side Dish
- Cuisine: Chinese
- 2 medium aubergines
- 4 tbsp tamari (a thick, less salty soy sauce)
- 2 tsp toasted sesame oil
- Zest and juice of 1 lemon
- 4 spring onions, sliced or ½ red onion finely chopped
- 1 fresh red chilli, finely chopped
- 1 cup mixed herbs such as coriander, basil and mint
- Salt and pepper to taste
This dish is full of flavour, will keep well in the fridge and its very versatile. Unlike most aubergine dishes it’s low on oil which is refreshing, and easy to eat.
1. Bring water to the boil in a steamer while you cut the aubergines into cubes. Steam for about 10 minutes or until they are soft right through without any signs of white flesh. Depending on the size of your steamer, you might need to do them in two batches.
2. In the meantime, make the dressing by mixing the rest of the ingredients together.
3. Remove the cooked aubergines from the steamer and leave to cool for a little while.
4. Pour the dressing over the aubergines and mix well. When the aubergines are still slightly warm is the perfect time to flavour them as they absorb the flavours.
5. Serve as a salad, part of sharing plates or as a vegetable next to any simple cooked meat.