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Aubergines with Chilli and Ginger

Revamp those aubergines with ginger and chilli.

Serves 4 (Estimated) Rating 5 (1-5)

Prep Time 10 Minutes Cooking Time 20 Minutes

Vegetarian

Ingredients
200ml Sweet rice wine
50ml light soy sauce
3cm fresh ginger, peeled and finely grated
4 spring onions, trimmed and finely chopped
2 large cloves of garlic, finely chopped
1 Tablespoon sesame oil
2 red chilies, finely chopped
4 long purple aubergines
Peanut oil
Method
Pour the wine into a saucepan and bring up to the boil
Now simmer until reduced to about half its original volume.
Decant into a bowl and allow to cool completely.
Add soy sauce, ginger, onions, garlic, sesame oil and chilies, then stir together.
Meanwhile preheat the oven to 220C/425F/gas 7.
So to prepare the aubergines.
Cut them in half length ways.
Now lightly score their surfaces with a sharp knife in a criss-cross fashion.
Heat a couple of tablespoons of the peanut oil in a large frying pan until nice and hot.
Lower in the aubergines cut-side down and fry until the flesh is golden.
Now turn them over and cook for about the same time, skin-side down.
repeat until they are all done.
Drain them well on kitchen paper, cut-side down.
Now then place them on to a heatproof, shallow baking tray, cut-side uppermost.
Now, carefully spoon over about half the dressing, dividing it as you go between each aubergine.
Place in the top of the oven for 5 minutes.
Remove, and add more dressing.
Continue to bake the aubergines until very tender and almost drenched in the dressing.
Serve and enjoy