Name: Aubergine salad with black bean
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 6 as a side dish
Cuisine: Asian
Ingredients: 2 medium aubergines cut lengthways into 1cm strips; 125ml vegetable oil; 4 spring onions thinly sliced diagonally; 3 red chillies deseeded and thinly sliced; 3 tbsp black bean sauce; 1 tbsp fish sauce; handful coriander leaves

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Aubergine salad with black bean

Aubergine salad with black bean

John Torode

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Serves 6 as a side dish

Easy

Prep: 15 mins

Cook: 10 mins

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Juicy strips of aubergine in a fresh, tangy salad

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Ingredients

Nutrition

Units:

MetricUS

2 medium aubergines

cut lengthways into 1cm strips
125ml vegetable oil
4 spring onions

thinly sliced diagonally
3 red chillies

deseeded and thinly sliced
3 tbsp black bean

sauce
1 tbsp fish sauce
handful coriander

leaves

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Nutrition: per serving

kcal139
fat13g
saturates2g
carbs4g
sugars3g
fibre2g
protein2g
salt0.98g

low

Method

step 1

Place the aubergine strips in a wok or frying pan and cover with cold water. Bring to the boil, cook for 2-3 mins, then remove from the heat, drain and allow to cool before patting dry with kitchen paper. Dry the wok or pan. Heat the vegetable oil until a small piece of bread sizzles when placed in the oil, then add the cooled aubergine strips. Leave to cook for 5 mins until browned, taking care not to move the aubergine around too much or it will turn mushy.
step 2

Remove the aubergine from the pan and drain on kitchen paper. Pour away all but 1 tbsp of oil. Return the aubergine to the pan along with spring onions and chillies. Stir through the black bean and fish sauces, then cook for 2 mins. Serve warm or cold with the coriander leaves scattered over.

RECIPE TIPS

TIP

Cooking the aubergine in water before frying means that it absorbs less fat than usual. This is traditionally how people prepare the vegetable in Asia, as aubergines in the past were often a lot tougher and more bitter than the ones we get today.

Recipe from Good Food magazine, May 2008

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