Aubergine salad with black bean
Serves 6 as a side dish
Easy
Prep:
Cook:
Juicy strips of aubergine in a fresh, tangy salad
Skip to ingredients
Showing items 1 to 3 of 6
- 2 medium auberginescut lengthways into 1cm strips
- 125ml vegetable oil
- 4 spring onionsthinly sliced diagonally
- 3 red chilliesdeseeded and thinly sliced
- 3 tbsp black beansauce
- 1 tbsp fish sauce
- handful corianderleaves
Nutrition: per serving
- kcal139
- fat13g
- saturates2g
- carbs4g
- sugars3g
- fibre2g
- protein2g
- salt0.98glow
Method
step 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.
step 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.
