Aubergine in a peanut and chilli dressing
This dressing is amazing
Servings 4 people
Ingredients
- 2 aubergine2
- 2 spring onion
- 1 tbsp sesame seeds
- 3 tbsp crispy chilli oil
- 2 tbsp red wine vinegar
- 1 tbsp crunchy peanut butter
- 1 tbsp light soy sauce
- 1 tbsp caster sugar
- Handful coriander leaves
Instructions
- Preheat the oven to 180. Cut the aubergine into chunky batons (roughly 3cm thick by 8cm long) and roast for 40 mins
- Meanwhile, halve the spring onion lengthways, then finely slice into matchsticks. Transfer to a bowl of cold water – they’ll turn super crisp and curl up. Toast the sesame seeds in a small, hot dry pan for a few minutes until golden.
- To make the dressing, gently heat the chilli oil, vinegar, peanut butter, soy sauce/tamari and sugar in a pan until the peanut butter has melted. When the aubergine is soft, arrange on a serving platter, then spoon over the dressing. Finish with the toasted sesame seeds, curled spring onion and some coriander leaves. Serve hot or at room temperature.