Spicy aubergine salad
Item 1 of 1
- 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
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Ingredients
Metric
Imperial
Aubergine salad
- 2 medium aubergines
- 100ml of soy sauce
- 100ml of mirin
- 60ml of rice wine vinegar
- 30g of caster sugar
- 1 garlic clove, finely chopped
- 4 spring onions, sliced
- sunflower oil
SAVE RECIPE
Equipment
- Sugar thermometer
Method
1
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
2
Combine the soy sauce, mirin, rice wine vinegar and sugar then add the garlic and spring onions and set aside
- 100ml of soy sauce
- 100ml of mirin
- 60ml of rice wine vinegar
- 30g of caster sugar
- 1 garlic clove, finely chopped
- 4 spring onions, sliced
3
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
4
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)
5
While it’s still warm, add the aubergine to the dressing and mix together. Leave to rest for a few minutes before serving
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