Follow with a layer of tightly packed aubergine
, then top the aubergine
with grated mozzarella and a sprinkling of Parmesan.
CHING says: "I love Sichuanstyle fishfragrant aubergines
, which is a spicy, pungent and salty dish, but I always feel it's missing a nutty sesame flavour.
3 Slice aubergine
lengthways into eight, discard slice from each side, which is mainly skin.
6 Spoon the sauce over and between the aubergine
and bake for 20mins.
INGREDIENTS 2 large aubergines
Sea salt 3-4 tbsp olive oil 6 tbsp extra virgin olive oil 2 lemons, zest and juice 1 medium bunch of fresh flat-leaf parsley, finely chopped 1 red chilli, deseeded and finely chopped 250g buffalo mozzarella, torn roughly into chunks
I have always wondered why people dislike aubergines
Remove the roasting tray from the oven after 40 minutes, turn the oven up to 200degC/gas 6, and drizzle the glaze over the aubergines
Getting the balance of aubergine
to meat was important, Rena told me.
INGREDIENTS 750g potatoes, cut into chunks Onion, cut into chunks Aubergine
, cut into chunks 2 x 400g cans chopped tomatoes 3 tbsp reduced fat creme fraiche 4 naan From the store cupboard 1 tbsp vegetable oil 3 tbsp mild/medium curry paste 5 reduce the heat to a simmer, cover and cook for 20 minutes, until slightly thickened and the aubergine
6 Cover with foil and bake for 30mins, or until the aubergine
Remove the aubergine
from the oven and brush liberally with the harissa mix, then place back in the oven for five minutes.
INGREDIENTS 220g aubergine
1tbsp sunflower oil 2tbsp sweet miso 2tbsp mirin 1tbsp brown rice vinegar 1 inch grated ginger 1 spring onion (10g) 1/4 cup water 1tbsp tamari 1tbsp water 5g fresh coriander Fresh chilli slices METHOD PRE.