Chinese Style Baked Aubergines
- Little rape seed oil for base of gratin dish
For the Topping:
- 4 garlic cloves, peeled
- 20g (¾ oz) root ginger, peeled and roughly chopped
- 1 red chilli, seeded
- 1 green chilli, seeded
- 1 tbsp soy sauce
- 2 tbsp runny honey
- 1 tbsp rape seed oil
- ¼ tsp salt
- 1 tbsp tomato purée
- 2 small aubergines
- Sesame seeds
- Spring onions, sliced on the diagonal
Lightly oil the base of the Portmeirion Ceramic Gratin Dish. Firstly make the topping by placing the garlic, root ginger, chillis, soy sauce, honey, oil, salt and tomato purée into a small blender and whizz together until a smooth paste forms.
Cut each aubergine in half and score them deeply in a criss-cross pattern down to the skin but not though the skin. Place them on the base of the dish and smear with the paste, pushing it down into the cuts. Cover with foil.
2, 3, 4 and 5 oven AGA: Place the dish direct on the floor of the Roasting Oven (AGA Total Control and AGA 60 owners use the floor grid) and cook for 20 minutes. Remove the foil and move to the third set of runners down and cook for a further 20 minutes, until the aubergines are tender. Alternatively move to the Baking Oven and carry on the cooking for 30 minutes.
When the aubergines are cooked sprinkle with sesame seeds and the sliced spring onions before serving.
By Dawn Roads