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Pdf2 large aubergines
1 handful coriander leaves
4 spring onions, trimmed and finely sliced
1 handful pea shoots
1 tbsp toasted sesame seeds, to finish
For the dressing
30g chilli oil
30g tahini
1½ tbsp light soy sauce
3 tsp Chinkiang black vinegar
3 tsp mirin
1½ tsp rice vinegar
1½ tsp ginger, peeled and finely grated
1 tsp caster sugar
Pierce the aubergines all over with a fork – this will stop them exploding! – then grill on a chargrill, barbecue, under a hot grill or, as I do, over a gas flame on the hob, turning regularly until really soft and charred all over. Leave to cool slightly.
Whisk all the dressing ingredients in a bowl.
Peel and discard the charred aubergine skin, cut the flesh lengthways into quarters, then arrange on a platter and spoon over half the dressing. Mix the herbs, spring onions and pea shoots in a small bowl, then pour in the remaining dressing and toss to coat. Scatter the herb mix all over the aubergines, then sprinkle over the sesame seeds and serve.
https://www.theguardian.com/food/article/2024/aug/07/curry-salad-tofu-stir-fry-recipe-ravinder-bhogal-cooking-with-aubergine