Photo: Mike Kenneally
Ching-He Huang's grilled aubergine with Chinese salsa verde recipe
14 ingredients
20 min + 10 min
4 people
openrecipes
This recipe is tasty, quick, easy and kind to the planet. It makes the perfect starter to share, or a main course with rice.
Estimated Nutrition (whole recipe, rough)
320
Calories
5g
Protein
28g
Fat
15g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 small baby aubergines, stem on, sliced in half
- 2 tablespoons groundnut oil
- 1 teaspoon Chinese five spice powder
- 2 tablespoons groundnut oil
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons light soy sauce
- 1 tablespoon mirin
- 2 cloves garlic, peeled and finely chopped
- 1 red cayenne chilli, deseeded
- 1 green cayenne chilli, finely chopped
- 2 spring onions, sliced down the middle and halved lengthways
- 100 fresh Enoki mushrooms, separated (optional)
- g small bunch coriander, finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes