Make Fuschia Dunlop’s cool-steamed aubergine with garlic dressing
Steamed with traditional Chinese ingredients like garlic, ginger and spring onions, these aubergines make for a moreish appetiser or side.
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Ingredients
- 500g aubergines
- 2 tbsp light soy sauce
- 1 tsp Chinkiang vinegarâ¨
- ¼ tsp sugarâ¨
- 1 tbsp finely chopped garlicâ¨
- 1 tbsp finely chopped fresh gingerâ¨
- 1½ tbsp thinly sliced spring onions, green parts onlyâ¨
- 2 tbsp cooking oil
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