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Oriental Aubergines
Servings: 2
: 145 kcal
Author: Just Jo
Ingredients
  • One medium-large eggplant cut into 1 by 4-5 inch wedges
  • 2 tbsp olive or rapeseed oil
  • Small bunch of spring onions sliced diagonally
  • 1-2 red chillies sliced thinly
  • Small bunch coriander chopped
  • 2-4 tbsp black bean sauce
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce nam pla
Instructions
  1. Either plunge your eggplants into boiling water, return to the boil for 5 mins then drain well OR brush with the oil and griddle until charred on all sides.
  2. Add any remaining oil to a hot frying pan (bigger is better here - you need room to stir the veg without smushing it).
  3. Add in your eggplant - if using the boiled version, cook for 5 minutes or so until well browned on both sides; if griddles, gently stir to coat in the oil and bring back up to heat.
  4. Tip in most (like 3/4) of your spring onions, chillies and coriander and cook for 1-2 minutes.
  5. Stir your sauces together then pour over the veg, cook only until heated through.
  6. You may add a splash of boiled water if it goes dry looking or you want it saucier... ;)
  7. Serve with the reserved spring onions, chillies and coriander scattered artfully over the humble, charred and smokey eggplant!
Recipe Notes

I like to serve with steamed fish and glutinous rice.
For the fish, I place the fillets in a bamboo steamer with slices of ginger, garlic and chillies to delicately perfume the steaming fish - lemongrass would be a fabulous addition/alternative too.

Adapted from John Torode for Olive Magazine, July 2012