I love aubergine and this steamed dish with a tangy soy dressing is yum yummy! It can be served cold or warm making it easy to make ahead for a weeknight or for a dinner party. The key is to dress the aubergine just before serving - if you dress it early, the aubergine absorbs everything and loses some flavour. Also don’t overcook the aubergine - we want a bit of texture. Not mushy!
What you need:
Aubergine - 1 firm and shiny
Dressing:
Soy Sauce - 1 Tbsp
Spring Onion - 1 Tbsp chopped
Sesame Oil - 1 tsp
Toasted Sesame Seeds - 1 tsp
Vinegar - 1 tsp
Optional:
Garlic - 1 tsp
Gochugaru (Red Pepper Flakes) - 1/2 tsp
What to do:
Cut the aubergine into quarters in blocks of 3-4 inches. Steam for 10 minutes on high heat. It should still look firm but soft enough for a fork to easily pierce. Do not cook for too long because we don’t want it mushy. It should still have a bit of texture.
After steaming, let the aubergine cool as we will rip it by hand into strips about finger width. Ripping by hand (instead of cutting with a knife) helps the dressing better absorb into the aubergine.
Plate the amount that you will eat and pack away the rest of the aubergine for later. You can pop it in the fridge.
The Dressing: Whilst the aubergine is steaming or cooling, grab a small bowl and add the chopped spring onion, soy sauce, sesame oil, sesame seeds, vinegar, minced garlic and gochugaru (red pepper flakes). Give a quick mix. Spoon some dressing over the aubergine. Give it a quick toss and enjoy!
Works as a main or side. It's delicious with some rice.
Enjoy!
