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Silky, melt-in-the-mouth steamed aubergine drizzled with a tangy sesame, soy and rice vinegar dressing and topped with spring onion. It’s a light, classic Chinese-style side that’s ready in 15 minutes. Steaming keeps the aubergine soft and tender without soaking up oil, and it’s naturally high in fibre.
A steamer, or a large lidded pan with a trivet and a heatproof plate that fits inside.
1.
Cut the aubergines into 10cm lengths, then quarter each piece lengthways.
2.
Bring 2–3cm water to the boil in the steamer or pan. Arrange the aubergine skin-side down on the plate, cover and steam until very soft (10–12 minutes).
3.
Meanwhile, whisk the sesame oil, soy sauce, rice vinegar, garlic (if using) and white pepper.
4.
Arrange the aubergine on a serving plate, pour over the dressing and scatter with spring onion.
5.
Serve alongside a protein such as steamed fish.
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Storage information
Best eaten fresh or at room temperature. Store leftovers covered in the fridge for up to 2 days and eat cold or at room temperature. Not suitable for freezing.
Tip
Edamame boost: Scatter 100g cooked frozen edamame over the aubergine.
Cost-saving tips
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