Vinegared Aubergines with Chilli and Spring Onion

Preparation info

    • Difficulty

      Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This dish is based on a recipe in the excellent Foods from the Far East by Bruce Cost, who owns a wonderful restaurant called Monsoon, in San Francisco. He serves some of the best Chinese food I have ever eaten, and he’s not Chinese! His dish is called Sautéed Aubergine with Black Vinegar. I haven’t been able to find any nice-tasting black vinegar, so I have substituted balsamic which seems to work very well. Mr Cost suggests serving the aubergines ho