Hoisin Aubergine

Delicious solo or served as a side to steamed salmon, this low fat / big flavour dish uses one of my fave ingredients - the aubergine.

Ingredients (serves 2)

1 aubergine

1 small thumb of ginger

2 garlic cloves

1 red chilli, 1 green chilli

2 tbsp sesame seeds

2 tbsp hoisin sauce

4 tbsp soy sauce

2 spring onions

Coriander

Mint

1. Cut the aubergine in to quarters length-ways, then diagonally in to bite-sized chunks.

2. Steam the aubergine skin side down for 10-15 minutes, or until the flesh is soft and presses easily, then set aside.

3. In a neutral oil such as vegetable or sunflower, fry the garlic, ginger, sesame seeds and green chilli until nicely caramelised.

4. Mix the hoisin sauce with 100ml of water and add to the pan. When reduced by half, add the soy sauce and steamed aubergine, and cook until it looks sticky and glazed in the sauce.

5. Add some finely sliced spring onions and red chilli, cook for a further 30 seconds, then take off the heat.

6. Add a handful of chopped mint and coriander, give it a quick mix, then plate.