japanese aubergine salad
It’s been raining all morning so I made us steaming bowls of salmon miso ramen for lunch which warmed us right up. I had a spare aubergine from another meal so I put together a quick aubergine salad as a side dish which went really nicely with the noodles (especially when dunked into the miso broth). It’s steamed, so it’s healthy too!
Japanese Aubergine Salad
serves 2 (as a side)
1 large aubergine
2 tbsp water
1 1/2 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 tsp chilli oil (“la-yu”)
1/2 tsp rice vinegar
togarashi (japanese 7-spice), to serve
Peel the aubergine and cut into thick batons. Fill a large bowl with cold water and soak the aubergine pieces for 5-10 minutes.
While the aubergine is soaking prepare the dressing by combining all other ingredients (except for the togarashi). Set aside.
Drain the aubergine and steam on a high heat for 6-8 minutes, until nice and soft. Remove for heat and leave to cool. Remove any excess moisture from the aubergines with kitchen towels then mix with the dressing.
Serve at room temperature with a sprinkling of togarashi.