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.
Ingredients
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
Preparation
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