Aubergine salad with black bean

Aubergine salad with black bean

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 6 as a side dish

Juicy strips of aubergine in a fresh, tangy salad

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
139
protein
2g
carbs
4g
fat
13g
saturates
2g
fibre
2g
sugar
3g
salt
0.98g

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

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Method

  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.

Recipe from Good Food magazine, May 2008

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