Ching-He Huang's grilled aubergine with Chinese salsa verde recipe
This recipe is tasty, quick, easy and kind to the planet. It makes the perfect starter to share, or a main course with rice.
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Ingredients
- 5 small baby aubergines, stem on, sliced in half
- 2 tablespoons groundnut oil
- 1 teaspoon Chinese five spice powder
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons light soy sauce
- 1 tablespoon mirin
- 2 cloves garlic, peeled and finely chopped
- 1 red cayenne chilli, deseeded
- 1 green cayenne chilli, finely chopped
- 2 spring onions, sliced down the middle and halved lengthways
- 100 g fresh Enoki mushrooms, separated (optional)
- 1 small bunch coriander, finely chopped
- 3 1/2 oz fresh Enoki mushrooms, separated (optional)
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