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Steamed aubergine with charred chilli salsa

Silky steamed aubergine, spooned with smoky charred chilli salsa.
Fresh spring onion and coriander lift it with bright, tangy heat.
Nutty almond richness makes every bite soft, bold, and satisfying.

side dish ⏱ 55 min 320 kcal / portion 18.0 g carbs / portion (estimated) vegetarian tree nuts 🔗 Original source

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Steamed aubergine with charred chilli salsa
v5 · rb0e705f985 20260727Z1751 2 pieces aubergine 15 g spring onion sea salt to taste 2 pieces chilli 140 g cherry tomato 1½ tsp sherry vinegar 🍳 ⏱ 10 min char chillies in a very hot frying pan until well charred ⏱ 10 min soften the charred chillies covered 🔪 deseed and finely chop the chillies 🌀 stir chopped chillies with cherry tomatoes, sherry vinegar and flaked salt 🍳 ⏱ 8 min heat olive oil with chopped garlic, ginger, and flaked salt on the lowest heat until softened 🔪 cut aubergines into batons and toss with flaked salt 🍳 ⏱ 20-25 min steam aubergines until very soft 🔪 ⏱ 5 min drain steamed aubergines 🌀 transfer to a platter and drizzle with remaining sherry vinegar and season with flaked salt 🌀 gently mix in spring onions spoon over the salsa 🍽 drizzle over the garlic and ginger oil 🍽 finish with almonds and coriander leaves and serve Steamed Aubergine 🎉 40 ml olive oil 2 pieces garlic 1 tsp ginger 1½ tbsp almond 1 tbsp coriander leaf cherry tomato sherry vinegar sea salt olive oil, garlic, ginger sherry vinegar sea salt spring onion almond, coriander leaf
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Preparation steps

  1. char chillies in a very hot frying pan for about 10 min until well charred
  2. soften the charred chillies for 10 min covered
  3. deseed and finely chop the chillies
  4. stir chopped chillies with cherry tomatoes, sherry vinegar and flaked salt
  5. heat olive oil with chopped garlic, ginger, and flaked salt on the lowest heat for about 8 min until softened
  6. cut aubergines into batons and toss with flaked salt
  7. steam aubergines for 20-25 min until very soft
  8. drain steamed aubergines for 5 min
  9. transfer to a platter and drizzle with remaining sherry vinegar and season with flaked salt
  10. gently mix in spring onions
  11. spoon over the salsa
  12. drizzle over the garlic and ginger oil
  13. finish with almonds and coriander leaves and serve

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