Vegetarian Recipes - Herb and Chili Aubergine Recipe

Ingredients

• 500g/1 1/4lb firm baby aubergines (eggplants)

• 30ml/2 tbsp vegetable oil

• 6 garlic cloves, very finely chopped

• 15ml/1 tbsp fresh root ginger, very finely chopped

• 8 spring onions (scallions), cut diagonally into 2.5cm/1 in lengths

• 2 fresh red chilies, seeded and thinly sliced

• 45ml/3 tbsp light soy sauce

• 15ml/1 tbsp Chinese rice wine

• 15mt/1 tbsp golden caster (superfine) sugar

• a large handful of mint leaves

• 30-45ml/2-3 tbsp roughly chopped coriander (cilantro) leaves

• 8 drained canned water chestnuts

• 50g/2oz/1/2 cup roasted peanuts, roughly chopped

• steamed egg noodles or rice, to serve

Serves 4

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Method:

1. Cut the aubergines in half lengthways and place them on a heatproof plate.

2. Fit a steamer rack in a wok and add 5cm/2in of water. Bring the water to the boil, lower the plate on to the rack and reduce the heat to low.

3. Cover the plate and steam the aubergines for 25-30 minutes, until they are cooked through. Remove the plate from on top of the steamer and set the aubergines aside to cool.

4. Heat the oil in a clean, dry wok and place over medium heat. When hot, add the garlic, ginger; spring onions and chilies and stir-fry for 2-3 minutes.

5. Remove from the heat and stir in the soy sauce, rice wine and sugar. Add the mint leaves, chopped coriander; water chestnuts and peanuts to the cooled aubergine and toss.

6. Pour the garlic-ginger mixture evenly over the vegetables, toss gently and serve with steamed egg noodles or rice.

Note: Plump and juicy aubergines taste sensational steamed until tender and then tossed in a fragrant mint and coriander dressing with crunchy water chestnuts.