SpiceTheWorld

Breadcrumbs  | Indian Onion Relish | Chilli Pickle | Tofu Tikka | Spicy Vegan Potato Curry | Vegetable Samosa | Vegetable Biryani Rice | Pompey Bad Boy Chilli | Aubergines with Chilli and Ginger  |

Text Print

Ingredients

200 Millilitre Sweet Rice Wine

50 Millilitre Soy Sauce

3 Ginger, grated

4 Onion, finely chopped

2 Garlic Cloves, finely chopped

1 Tablespoon Sesame Oil

2 Red Chillies, finely chopped

4 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 them to cool completely.

Add soy sauce, ginger, onions, garlic, sesame oil and chillies, and 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.

Print