Aubergine salad with black bean

Aubergine salad with black bean

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Prep: 15 mins Cook: 10 mins


Serves 6 as a side dish
Juicy strips of aubergine in a fresh, tangy salad

Nutrition and extra info

Nutrition: per serving

  • kcal139
  • fat13g
  • saturates2g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein2g
  • salt0.98g
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  • 2 medium aubergine, cut lengthways into 1cm strips



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 125ml vegetable oil
  • 4 spring onion, thinly sliced diagonally
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 3 red chillies, deseeded and thinly sliced
  • 3 tbsp black bean sauce
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • handful coriander leaves


  1. 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.

  2. 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.

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