My kids never used to like aubergines until I came up with this recipe and now they can’t get enough of them. The wonderful sticky sweet flavour of the aubergines combined with a generous kick of chilli goes perfectly with the crispy fried shallots. They are fantastic served with steak or as a side with any barbecued fish or meat.They also are a perfect accompaniment with my ‘black salmon’.
1 red finger chilli deseeded and finely chopped
2-3 cloves garlic
1″ grated fresh ginger (optional)
4 shallots or 2 red onions finely sliced
2tbsp soya sauce
Light olive oil, sea salt and freshly ground black pepper
Place the onions in a frying pan with 1tbsp light olive oil and a pinch of sea salt and string occasionally, cook over a low to medium heat for 10-15 minutes till the onions are crispy and all the oil has been absorbed. Remove from pan and dry on kitchen paper.
Whilst the onions are cooking, slice the aubergines into rounds about 1cm thick (no fatter). Heat a large griddle pan and cook the aubergines in batches until they have a nice brown colour on both sides (about 3-4 minutes each side). Remove from the pan and add a tablespoon of light olive oil to the pan. Add the chilli, garlic and ginger and fry for about 30 seconds then add the aubergines. Toss well, and add the mirin and soy sauce reduce the heat and simmer for 3-4 minutes until the aubergines are soft and sticky. Add a little water if the liquid dries out too much. Season with salt and pepper and check the sweetness (you may add more soya sauce or mirin if desired ).
When cooked place on a plate and top with the crispy onions. Serve at room temperature.