We all know aubergines as are fabulous in Mediterranean and Middle Eastern dishes, but this gem of a aubergine salad is inspired by flavours from the East. Aubergines are great at carrying savoury flavours, so they fit perfectly amongst the powerful, umami tastes of Asian cuisine.

This salad makes a delicious side dish, perfect served up with Thai curries or with as part of a lunch time salad.

The recipe uses chilli oil, but if you don’t have any you can make a quick substitute; here’s a couple of options; put some chilli flakes in a pan and warm for a minute add oil and warm together for about 10 mins. Allow to cool and then pour through a sieve in to a bottle or jar to store. Alternatively throw in some finely chopped chilli in to the recipe (adjust the amount according to your tastes).

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Ingredients

350g baby aubergines, halved lengthways

1 tablespoon peanut butter

1 tablespoon soy sauce (light)

1 tablespoon rice wine vinegar

1 Tablespoon caster sugar

1 tablespoon of chin chow chilli oil (plus extra to serve)

2 spring onions, sliced

2 teaspoons sesame seeds

A handful of fresh coriander, chopped

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Instructions

1. Begin by placing the baby aubergines into a steamer, above a pan of gently simmering water. Leave to steam for around 15 minutes, or until they have softened.

2. While the aubergines are steaming, make the peanut dressing by combining the peanut butter, soy sauce, rice wine vinegar, sugar and chilli oil in a bowl.  If the sauce is too thick or not combining then add a little water.

3. Meanwhile in a frying pan gently toast the sesame seeds – they will go slightly more brown and aromatic.

4. Arrange the aubergine on a platter. Drizzle over the sauce and scatter with the sesame seeds, spring onions and fresh coriander. If you like a little more heat, then drizzle some chilli oil on the top and enjoy!

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Macronutrients

Calories 87 Kcals

Protein 2.5g

Carbohydrates 4.6g

Fibre 2.9g

Fats 6g

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Serves: 4

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