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Hoisin Aubergine

This week we've come up with a healthy dish using on our favourite vegetables - aubergine - so often at it's tastiest when cooked in lashings of oil! If you're looking for something lighter, but still packed with flavour then join us, and the power of steam...

1 aubergine - 1 small piece of ginger - 2 garlic cloves - 1 green & 1 red chilli - 2 tbsp poppy seeds - 2 tbsp hoisin sauce - 4 tbsp soy sauce - handful of coriander -  6 mint leaves  - 2 spring onions

Cut the aubergine in to quarters length-ways and then in to cubes, place skin-side down onto your steamer, and cook for 10 - 15 minutes, until the flesh is soft and presses down easily.

Once cooked, set aside and in the same pan/wok, fry off the garlic, ginger, poppy seeds and green chilli until they start to colour, then add the hoisin sauce mixed with roughly 100ml of water. Cook until the hoisin mix has started to reduce, then add the steamed aubergine and soy sauce.

Once the aubergine pieces have started to glaze and the sauce is almost completely evaporated, add finely sliced spring onions and red chilli, cook for a further 30 seconds and take off the heat, then add the chopped mint and coriander to finish.

We like our food spicy, but you can reduce the amount of spice by using only one chilli, this dish would also be delicious with a sprinkling of peanuts, or served as a side to steamed salmon.