Steamed Aubergine with Sesame and Spring Onion

14th October 2016

This was made to fill the pitta breads I just made.

Two aubergines were pealed and halved and placed in a colander on top of a pan of water to steam. I wrapped the whole pan in foil to keep the steam in. Note to self: buy a steamer. This was left to steam for 30 minutes until very soft.

Meanwhile I made the Japanese dressing from soy sauce, sesame oil, maple syrup, ginger and garlic. This was all whisked together in a jug.

I chopped the aubergine flesh into rough chunks. I think the flesh should have been a little softer like when grilled, but this was a nice consistency to mix in with the dressing. This was left to soak in for another 10 minutes.

Finally a bunch of spring onions diagonally chopped were stirred in with the aubergines.

Once the bread had cooled a little, I attempted to stuff a pitta pocket with the aubergine and spring onion filling and served with a side salad. This was so so amazing and I was very impressed with how Japanese-y the aubergine dressing tasted.