Warm aubergine salad recipe

  • Serves 4
  • 15 mins to prepare and 5 mins to cook
  • 129 calories / serving
  • Healthy
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Warm aubergine salad HERO

Chop the aubergine stem and cut in quarters lengthways. Soak in water for around 5 minutes, then drain and wipe dry. Place the quartered aubergines on kitchen paper on a microwave safe plate, cover and cook for 3-4 minutes (500w). Let stand for a few minutes. Divide into long strips and then squeeze to get rid of excess water.

To make the sauce, add the seasoning to the sesame paste in the order listed in the ingredients and mix. Slice the spring onions finely, rinse and drain, then slice again in half. Cut the mint/basil leaves in half lengthways then into 5mm wide strips. Place the aubergine on a dish and add the sauce, coating it well. Then scatter the spring onions and mint/basil leaves on top.


harumijapanesecookRecipe from Harumi's Japanese Cooking, By Harumi Kurihara, Published by Conran Octopus ltd.

  • Ingredients

  • 350g aubergine
  • Sesame sauce

  • 2tbsp sesame paste or tahini or unsweetened peanut butter
  • 2½tbsp caster sugar
  • 2tbsp soy sauce
  • 1tbsp sake
  • 1tbsp rice vinegar
  • 2tbsp ground sesame seeds (use a pestle & mortar to grind sesame seeds)
  • 20g chopped spring onions
  • a mix of 5 fresh mint or basil leaves
  • Energy 540kj 129kcal 6%
  • Fat 8g 11%
  • Saturates 1g 6%
  • Sugars 11g 12%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 11.4g Protein 3.5g Fibre 3.8g


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