Cool steamed aubergine with a garlicky dressing

Source: Fuchsia Dunlop

Ingredients:

• 500g aubergines
• 2 tbsp light soy sauce
• 1 tsp Chinkiang vinegar
• 0,25 tsp sugar
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped fresh ginger
• 1,5 tbsp thinly sliced spring onions, green parts only
• 2 tbsp cooking oil

Method:

Cut the aubergines lengthways into 1cm slices, then cut these into 1cm strips. Cut the strips into bite-sized lengths and pile them into a bowl that will fit inside your steamer basket. Place the bowl in the steamer basket and steam over a high flame for 20 minutes, until tender. Combine the soy sauce, vinegar and sugar in a small bowl.

Shortly before you wish to serve them, pile the aubergines in a serving dish and top them with garlic, ginger and spring onion. Heat the oil in a seasoned wok or saucepan over a high flame until it is very hot. Carefully ladle the hot oil over the garlic, ginger and spring onions - it should produce a dramatic sizzle. Pour over the soy sauce mixture. Stir the seasonings gently into the aubergines and serve.