Spicy aubergine salad

  • Side
  • 6
  • 1 hour 10 minutes

This aubergine recipe from Martin Wishart takes them out of their more familiar Italian context and douses them in delicious Asian tastes. Makes a great accompaniment to lime-marinated flank steak.

First published in 2015




Aubergine salad


  • Sugar thermometer


Top and tail the aubergines and quarter them lengthways. Cut each quarter into 1cm-thick slices cover with cold water in a bowl and leave to soak. After 15 minutes, drain and pat dry with kitchen paper
Combine the soy sauce, mirin, rice wine vinegar and sugar then add the garlic and spring onions and set aside
In a large pan, warm enough sunflower oil to cover the aubergine. When the oil has reached 170˚C, add the aubergine and cook until soft in the middle
  • sunflower oil
Remove the aubergine from the oil with a slotted spoon and drain off any excess oil. (You might have to cook this in two batches to ensure consistent cooking of the aubergine slices)
While it’s still warm, add the aubergine to the dressing and mix together. Leave to rest for a few minutes before serving
First published in 2015

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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