Warm aubergine salad
I used to like Jamie Oliver when he first started out as the happy chappy chef on English TV. His recipes and TV persona appealed to me – easy to follow and like. This recipe is adapted from one of his earlier cookbooks – Jamie’s Kitchen. It’s a simple healthy dish that I’ve been making for years especially for my friends who are vegetarians, with one main ingredient – aubergines.
Aubergines, which come in all shapes and sizes are generally baked or fried but this recipe calls for them to be steamed – a healthier option. Allowing them to sit for a few minutes after tossing allows all the flavours of the dressing to be soaked into the aubergines. If the heat is too much, skip the fresh chillies but I promise you they do liven up the dish.
What you’ll need
- 8 small light purple aubergines (or 2 large dark purple aubergines)
For the dressing
- 2 tsp of sugar
- 4 tbsp soy sauce
- 1 tbsp chilli sauce
- 2 tsp sesame oil
- Zest and juice of 1 lime
- 2cm knob of ginger, finely chopped
- 2 spring onions, sliced
- 1 fresh red chilli, finely chopped
- 1 fresh green chilli, finely chopped
- 1 large handful of fresh coriander, roughly sliced
- 1 large handful of yellow celery leaves, roughly sliced
- Sea salt and freshly ground black pepper
To make your aubergine salad
- Put some water in a large pan and bring it to the boil.
- Slice the aubergines across (about 1cm thick) and place them flat in your steamer. Steam for about 10 minutes – to check whether they’re ready, simply squeeze the sides gently and if they’re silky soft then they’re done. Remove them from the steamer, place them in a colander and leave to cool slightly.
- Now make your dressing by mixing all the ingredients together.
- When the aubergines are cooled slightly, this is the perfect time to flavour them. Dress the aubergines and toss. Allow to rest for a few minutes.
- Serve as a salad, tapas dish or as a vegetable next to any simple cooked fish.
Yields four starter servings
Recipe adapted from Jamie Oliver’s cookbook Jamie’s Kitchen