Aubergine Salad With Black Bean
This fragrant aubergine stir-fry is a symphony of flavors and textures, showcasing the softness of aubergines alongside vibrant spring onions and fiery red chillies. With the distinct umami notes of black bean sauce and the savory depth of fish sauce, this dish is a perfect balance of sweet, salty, and spicy. Top it off with fresh coriander for a burst of herbal freshness that complements the rich flavors. Serve this dish warm or cold, allowing the complex flavors to truly shine.
— Constant Cookbook
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
Instructions
- Place the aubergine strips in a wok or frying pan and cover with cold water. Bring to the boil, cook for 2-3 mins, then remove from the heat, drain and allow to cool before patting dry with kitchen paper. Dry the wok or pan. Heat the vegetable oil until a small piece of bread sizzles when placed in the oil, then add the cooled aubergine strips. Leave to cook for 5 mins until browned, taking care not to move the aubergine around too much or it will turn mushy.
- Remove the aubergine from the pan and drain on kitchen paper. Pour away all but 1 tbsp of oil. Return the aubergine to the pan along with spring onions and chillies. Stir through the black bean and fish sauces, then cook for 2 mins. Serve warm or cold with the coriander leaves scattered over.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 6 as a side dish
Nutrition
- Calories: 139 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.98 milligram of sodium
Comments
No comments found.