Ching-He Huang's grilled aubergine with Chinese salsa verde recipe Recipe

Name: Ching-He Huang's grilled aubergine with Chinese salsa verde recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 small baby aubergines, stem on, sliced in half; 2 tablespoons groundnut oil; 1 teaspoon Chinese five spice powder; 2 tablespoons groundnut oil; 1 tablespoon toasted sesame oil; 2 tablespoons rice vinegar; 2 tablespoons light soy sauce; 1 tablespoon mirin; 2 cloves garlic, peeled and finely chopped; 1 red cayenne chilli, deseeded; 1 green cayenne chilli, finely chopped; 2 spring onions, sliced down the middle and halved lengthways; 100 g (3.5oz) fresh Enoki mushrooms, separated (optional); 1 small bunch coriander, finely chopped

Servings: persons

5 small baby aubergines, stem on, sliced in half
2 tablespoons groundnut oil
1 teaspoon Chinese five spice powder
2 tablespoons groundnut oil
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons light soy sauce
1 tablespoon mirin
2 cloves garlic, peeled and finely chopped
1 red cayenne chilli, deseeded
1 green cayenne chilli, finely chopped
2 spring onions, sliced down the middle and halved lengthways
100 g (3.5oz) fresh Enoki mushrooms, separated (optional)
1 small bunch coriander, finely chopped

1
Slice the aubergines.
2
Place them in a shallow bowl.
3
Drizzle over olive oil and add the Chinese five spice powder.
4
Toss and coat the aubergines well.
5
Season with a pinch of salt and ground black pepper.
6
Heat a griddle pan on a high heat.
7
Add the aubergines flesh side down.
8
Cook for 1 minute (without moving them for the initial minute to achieve nice grill lines).
9
Turn the aubergine onto the other side and cook on medium heat for 3 minutes, turning them occasionally so they don't burn.
10
Once cooked and softened, take the pan off the heat.
11
In a serving dressing bowl, add all the Chinese salsa verde ingredients and stir together to combine well.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 small baby aubergines, stem on, sliced in half, 2 tablespoons groundnut oil, 1 teaspoon Chinese five spice powder, 2 tablespoons groundnut oil, and more.

Yes, Ching-He Huang's grilled aubergine with Chinese salsa verde recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ching-He Huang's grilled aubergine with Chinese salsa verde recipe

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