Filipino Charred Aubergine
The combination of umami and sweet flavours complement the rich, charred flesh of the aubergine in this stunning barbecued vegetable dish.
Ingredients
½ aubergine, per serving
Pinch of sea salt
50g light soy sauce
75g soft dark brown sugar
2 cloves of garlic, minced
1 tomato, per serving
1 red onion, finely diced
Red chilli (to garnish)
Spring onion (to garnish)
Vegetable oil for frying
Extra virgin olive oil (for dressing)
Method
1. Deep fry the aubergine flesh side down for approximately 3 minutes, flip over and fry for a further 1 minute.
2. Take the aubergine and put on the BBQ for 30 seconds on each side. The flesh should be quite dark and a little charred.
3. Meanwhile, in a small saucepan, bring the soft dark brown sugar and light soy sauce to the boil. Remove from the heat and add the minced garlic to allow to infuse for 15 minutes.
4. To serve, thinly slice the tomatoes and arrange on the plate. Scatter a little red onion over the tomatoes and a drizzle of olive oil. Thinly slice the chilli and spring onion and scatter over the top of the aubergine.
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Method
1. Deep fry the aubergine flesh side down for approximately 3 minutes, flip over and fry for a further 1 minute.
2. Take the aubergine and put on the BBQ for 30 seconds on each side. The flesh should be quite dark and a little charred.
3. Meanwhile, in a small saucepan, bring the soft dark brown sugar and light soy sauce to the boil. Remove from the heat and add the minced garlic to allow to infuse for 15 minutes.
4. To serve, thinly slice the tomatoes and arrange on the plate. Scatter a little red onion over the tomatoes and a drizzle of olive oil. Thinly slice the chilli and spring onion and scatter over the top of the aubergine.
