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Fried Aubergine in Ponzu dressing

Prep Time:

20 Minutes

Cook Time:

10 Minutes


2 Servings



About the Recipe

There are lots of ways of flavouring aubergine but not many better than ndipping or drizzling it in a ponzu dressing. Aubergine responds well to frying, the heat and the oil turn the flesh into something of a sensual eating experience, the ponzu dressing adding a tangy, refreshing flavour to the soft velvety texture of the aubergine.


1 medium sized aubergine

3 tbsps veg oil

1/4 tbsp salt

for the ponzu dressing

2 tbsps soy sauce

2 tbsps water

2 tbsps lemon juice

1 tbsp sugar

1 tbsp sushi vinegar


to make the ponzu dressing:

mix the sugar, water, soy sauce, lemon juice, sushi vinegar and cooking sake until the sugar has dissolved - that's all you need to do!

for the fried aubergine:

cut the aubergine lengthways into 1cm / 1/2 inch slices

sprinkle with the salt and leave for 10 mins before rinsing

heat the veg oil and fry the aubergine for approx 4 mins each side over a medium heat

serve with a garnish of salad cress and chopped spring onions

your dish is ready - when you serve, either drizzle the aubergine with the ponzu sauce or pour the sauce into individual bowls and dip the aubergine into the sauce

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