Ching-He Huang's grilled aubergine with Chinese sal

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions