Smoky aubergines with ginger sauce

Ingredients

• 4 Aubergines, whole
• 6 Spring onions
• 40 g Ginger
• 45 ml Sugar
• 30 ml Water, warm
• 45 ml Light soy sauce
• 60 ml Rice vinegar
• 10 ml Toasted sesame oil

Method

1. 01

   Char the aubergines over direct heat

   Place the whole aubergines over medium-high direct heat and turn them every 5 to 7 minutes so every side blackens, blisters, and begins to split. Do not stop at light browning: the fully blackened skin gives the flesh its smoky character.

2. 02

   Cool and peel the aubergines

   Let the charred aubergines cool until they are safe to handle, then pull away the blackened skin without scraping off too much of the soft flesh. Leave the stems attached if they help the aubergines hold together, and discard only the loosened skin.

3. 03

   Chop the spring onions and ginger

   Finely chop the spring onions. Scrape the ginger's skin away with a teaspoon, then chop it to roughly the same fine size. Keep the pieces even so the finished dressing distributes its aromatics rather than leaving large sharp bites.

4. 04

   Make the ginger dressing

   Stir the sugar into the warm water until fully dissolved, then add the chopped spring onions and ginger, light soy sauce, rice vinegar, and toasted sesame oil. Mix until glossy and evenly combined, keeping the dressing ready to pour just before serving.

5. 05

   Dress and serve the aubergines

   Arrange the peeled smoky aubergines on a serving plate and pour the dressing over them just before eating. Spoon the aromatics across the top so each portion gets sauce and ginger, and serve while the aubergines are still pleasantly warm or at room temperature.

Note

Allow the charred aubergines to cool until they are safe to handle before peeling. The blackened, blistered skin is intentional and brings the smoky flavor, so do not stop at light browning.