Page 21 - JG Performance August 19 Recipe Book

Steamed Aubergines and Peanut Dressing (v)
INGREDIENTS
350 grams of baby aubergines, halved lengthways 1 tablespoon of peanut butter
1 tablespoon of soy sauce
1 tablespoon of rice wine vinegar
1 tablespoon of caster sugar
1 tablespoon of chin chow chilli oil, plus extra to serve 2 teaspoons of sesame seeds
2 spring onions, thinly sliced
A handful of fresh coriander, chopped
SERVES: 4
TOTAL TIME: 20 minutes
INSTRUCTIONS
Begin by placing the baby aubergines into a steamer above a pan of gently simmering water. Leave the aubergines to steam for around 15 minutes, or until they have softened and lost their firm texture.
While the aubergine is steaming, make the peanut dressing by combining the peanut butter, soy sauce, rice vinegar, sugar and chilli oil in a bowl. If the sauce is too thick or is not combining then just add a splash of boiling water. Meanwhile, heat a frying pan and quickly toast the sesame seeds until lightly browned and aromatic.
Arrange the aubergines on a platter. Drizzle over the sauce and scatter the sesame seeds, spring onions and fresh coriander on top. If you want to add some extra heat to the dish drizzle some chilli oil across the aubergines and enjoy.
Chin chow chilli oil contains garlic, ginger and chilli flakes which if you can’t get a hold of good old chilli oil
MACROS
CALORIES 87 PROTEIN 3 CARBS 5 FATS 6 FIBRE 3
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