AUBERGINE SALAD WITH BLACK BEAN

Aubergine salad with black bean image

Juicy strips of aubergine in a fresh, tangy salad

Provided by John Torode

Time 25m

Yield Serves 6 as a side dish

Number Of Ingredients 7

Ingredients

2 medium aubergines , cut lengthways into 1cm strips
125ml vegetable oil
4 spring onions , thinly sliced diagonally
3 red chillies , deseeded and thinly sliced
3 tbsp black bean sauce
1 tbsp fish sauce
handful coriander leaves

Steps:

Place the aubergine strips in a wok or frying pan and cover with cold water. Bring to the boil, cook for 2-3 mins, then remove from the heat, drain and allow to cool before patting dry with kitchen paper. Dry the wok or pan. Heat the vegetable oil until a small piece of bread sizzles when placed in the oil, then add the cooled aubergine strips. Leave to cook for 5 mins until browned, taking care not to move the aubergine around too much or it will turn mushy.
Remove the aubergine from the pan and drain on kitchen paper. Pour away all but 1 tbsp of oil. Return the aubergine to the pan along with spring onions and chillies. Stir through the black bean and fish sauces, then cook for 2 mins. Serve warm or cold with the coriander leaves scattered over.

Nutrition Facts : Calories 139 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.98 milligram of sodium