Ideally, grill-roast the aubergine whole over charcoal. However, the oven is more convenient, so do roast if you wish. Deep-frying, chargrilling slices or steaming chunks all work beautifully - just stick on that dressing and it’s delicious.
Gently heat the groundnut oil with the dried chilli, garlic and ginger without browning. Stir in the soy sauce, fish sauce and about
Roast the aubergines whole in a 190°C/375°F/Gas 5 oven until tender right through - or grill, steam or fry. Timing will depend on the thickness of the aubergines used (pierce with a knife; they should feel velvety soft).
Peel off and discard the aubergine skin, then cut the flesh into chunks and tumble with the reheated chilli ginger sauce, chilli vinegar and sesame oil. Lavish with coriander. Fabulous.
© 2004 Alastair Hendy. All rights reserved.