Aubergine Salad with Black Bean

Name: Aubergine Salad with Black Bean
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 6 as a side dish
Cuisine: asian
Ingredients: 2 medium aubergines cut lengthways into 1cm strips; 125ml vegetable oil; 4 spring onions thinly sliced diagonally; 3 red chillies deseeded and thinly sliced; 3 tbsp black bean sauce; 1 tbsp fish sauce; handful coriander leaves

⏱ 25 mins 🍽 Serves 6 as a side dish 🌶 asian ✅ Easy 🏷 Side dish

This Asian-inspired side dish features tender strips of aubergine, first boiled then fried until golden. They are combined with spring onions and red chillies, then tossed in a savoury dressing of black bean and fish sauces. Finished with fresh coriander, it can be served warm or chilled. Ready in just 25 minutes, it serves six as a side.

Ingredients

2 medium aubergines cut lengthways into 1cm strips
125ml vegetable oil
4 spring onions thinly sliced diagonally
3 red chillies deseeded and thinly sliced
3 tbsp black bean sauce
1 tbsp fish sauce
handful coriander leaves

Method

Put the aubergine strips into a wok or frying pan and cover them with cold water. Bring the water to a boil and cook for 2-3 mins. Take off the heat, drain the aubergine, and let it cool before patting it dry with kitchen paper. Dry the wok or pan. Heat 125ml vegetable oil until a bread piece sizzles in it, then add the cooled aubergine. Let it cook for 5 mins until browned, avoiding too much stirring to prevent mushiness.
Take the aubergine out of the pan and drain it on kitchen paper. Pour off the oil, leaving just 1 tbsp in the pan. Put the aubergine back in the pan with the spring onions and chillies. Mix in the 3 tbsp black bean sauce and 1 tbsp fish sauce, then cook for 2 mins. Serve either warm or cold with a handful of coriander leaves scattered on top.

Nutrition (per serving)

Calories139 kcal

Fat13 g

Saturates2 g

Carbs4 g

Sugars3 g

Fibre2 g

Protein2 g

Sodium392 mg

Recipe details

Skill levelEasy

CategorySide dish

Cuisineasian