Steamed Aubergine with Spring Onion & Garlic Dressing

2 aubergines
Cold water, for soaking
1 teaspoon salt (for soaking water)
Fresh coriander leaves, to garnish

The Dressing
1 tablespoon sugar
1 tablespoon rice vinegar
1 tablespoon light soy sauce
1 tablespoon garlic, finely chopped
1 tablespoon ginger, finely chopped
1 large handful spring onion, finely sliced
1 teaspoon chilli oil
1 teaspoon sesame oil
Small handful coriander stalks, finely chopped

PREPARATION

1. Peel the aubergines and cut them into thick batons. Place them in lightly salted cold water to prevent discolouration.
2. Arrange the aubergine batons in a steaming dish and place into a steamer set over boiling water.

COOKING

1. Cover and steam for about 8 minutes until the aubergine becomes tender and silky.
2. While the aubergine steams, prepare the dressing by mixing sugar, rice vinegar and light soy sauce in a bowl until the sugar dissolves.
3. Add chopped garlic, ginger and spring onion to the dressing.
4. Stir in chilli oil and sesame oil to create a fragrant, slightly spicy sauce.
5. Add finely chopped coriander stalks to the dressing for extra flavour.
6. Once the aubergine is fully steamed, remove it carefully from the steamer while still hot.
7. Transfer the aubergine to a serving plate.
8. Immediately pour the dressing over the hot aubergine so it absorbs the flavour.
9. Allow the aubergine to sit for a minute so the sauce soaks into the flesh.
10. Garnish with fresh coriander leaves before serving.

School of Wok Tips

• Steaming aubergine keeps it juicy while preventing it from absorbing excess oil.
• Dressing the aubergine while hot helps it absorb more flavour.
• Use coriander stalks as well as leaves for extra aroma in the dressing.
• This dish works well served warm or at room temperature.

FAQs

Why soak aubergine in salted water?
Salted water prevents the aubergine from oxidising and helps keep its colour.

Can I roast the aubergine instead of steaming it?
Yes. Roasting will give a richer flavour, but steaming keeps the dish lighter and more delicate.

What type of aubergine works best?
Chinese or Japanese aubergines work particularly well because they have tender flesh and fewer seeds.