Asian style marinated eggplant

Mrs Bissli

Sat, Nov 03 2012, 5:13 pm

This one is not that sweet, though has tangy flavour.

3 large or 4 medium aubergine, washed, top removed
3 salad onion, topped and tailed
fresh ginger roots the size of thumbnail
2tbsp toasted sesame oil
3 tbsp soy sauce
1 tbsp rice vinegar

Cut aubergines in 2inch chunks. Sprinkle salt and leave for 20minutes then rinse. Pat dry.
Chop salad onions (scallions) very finely. Peel and finely chop ginger root. In a large skillet,
heat toasted sesame oil till very hot, tip in aubergine and fry for 5minutes. Add ginger and
continue stir-frying till aubergine is soft, about 15minutes. Once aubergine is cooked, add
chopped salad onion, soy sauce and vinegar, and turn off heat. Tip into a tupperware and
ideally let it marinate for an hour or so. Serve either room temperature or hot.

NB: there is a wonderful soya based seasoning called Ponzu. Mizkan brand has OU.
It's perfect for this recipe, as well as other oriental noodle dish or for salad dressing.