This is a tasty salad with a piquant dressing. Roasting the aubergines preserves their moist, sweet flavour. Quickly made, this dish can be served warm or cold.
Pre-heat the oven to 200°C/400°F/Gas 6. If you are using Chinese aubergines, roast in the oven for 20 minutes; if you are using the large aubergines, roast for about 30–40 minutes or until they are soft and cooked through. Allow to cool, then peel. Cut the aubergine flesh into strips.
Arrange the aubergine on a platter. Combine the dressing ingredients and pour over the aubergine. Serve the salad immediately or chill and serve the next day.
© 1995 Ken Hom. All rights reserved.