Roasted Aubergine with Spicy Tomato Sauce by @simonauscher
2 servings
🍆
2
Aubergine
🧂
3 pinches
Salt
🧄
1 clove
Garlic
🫚
2 cm
Ginger
🫒
15 ml
Olive oil
🫗
15 ml
Sesame oil
🌶️
10 ml
Chili paste
🍅
150 ml
Tomato sauce
🍚
5 ml
Rice vinegar
🥢
5 ml
Soy sauce
🧅
2 stalks
Spring onion
Preheat
Preheat the oven to 220°C / 425°F.
Cut
aubergine
Cut the 2 aubergines into 2 cm / 0.8 inch thick chunks.
Place
- aubergine
salt
Place the aubergine chunks in a mixing bowl and sprinkle with 3 pinches of salt.
- Step
- aubergine
- salt
Leave the salted aubergine to release moisture for 15 minutes.
- Chop
garlic
fresh ginger
Finely chop 1 garlic clove and the 2 cm piece of fresh ginger.
- Heat
olive oil
Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a saucepan over low heat.
Add- garlic
- fresh ginger
Add the chopped garlic and ginger, then cook gently for 5 minutes without browning.
Stir
chili paste
plain tomato sauce
Stir 2 teaspoons chili paste and 150 ml plain tomato sauce into the saucepan.
Simmer- chili paste
- plain tomato sauce
- Aubergine
Simmer the tomato sauce gently while the aubergine roasts.
Rinse
- aubergine
- Salt
Rinse the aubergine chunks under cold water to remove the salt.
- Pat
- aubergine
Pat the rinsed aubergine dry thoroughly with paper towels.
Arrange- aubergine
- olive oil
Arrange the aubergine on a baking sheet and lightly brush with olive oil.
- Roast
- aubergine
Roast the aubergine for 20 to 25 minutes, until browned and very tender.
- Transfer
- aubergine
- plain tomato sauce
Transfer the roasted aubergine to the spicy tomato sauce and gently toss to coat.
- Add
- soy sauce
rice vinegar
Add 1 teaspoon soy sauce and 1 teaspoon rice vinegar, then stir well.
- Slice
spring onion
Thinly slice the 2 spring onions.
Serve
- aubergine
- spring onion
Serve the aubergine topped with sliced spring onion.
Roasted Aubergine with Spicy Tomato Sauce by @simonauscher
2 servings
🍆
2
Aubergine
🧂
3 pinches
Salt
🧄
1 clove
Garlic
🫚
2 cm
Ginger
🫒
15 ml
Olive oil
🫗
15 ml
Sesame oil
🌶️
10 ml
Chili paste
🍅
150 ml
Tomato sauce
🍚
5 ml
Rice vinegar
🥢
5 ml
Soy sauce
🧅
2 stalks
Spring onion
Preparation Steps
Step 1/17
Preheat the oven to 220°C / 425°F.
Step 2/17
Cut the 2 aubergines into 2 cm / 0.8 inch thick chunks.
Step 3/17
Place the aubergine chunks in a mixing bowl and sprinkle with 3 pinches of salt.
Step 4/17
Leave the salted aubergine to release moisture for 15 minutes.
Step 5/17
Finely chop 1 garlic clove and the 2 cm piece of fresh ginger.
Step 6/17
Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a saucepan over low heat.
Step 7/17
Add the chopped garlic and ginger, then cook gently for 5 minutes without browning.
Step 8/17
Stir 2 teaspoons chili paste and 150 ml plain tomato sauce into the saucepan.
Step 9/17
Simmer the tomato sauce gently while the aubergine roasts.
Step 10/17
Rinse the aubergine chunks under cold water to remove the salt.
Step 11/17
Pat the rinsed aubergine dry thoroughly with paper towels.
Step 12/17
Arrange the aubergine on a baking sheet and lightly brush with olive oil.
Step 13/17
Roast the aubergine for 20 to 25 minutes, until browned and very tender.
Step 14/17
Transfer the roasted aubergine to the spicy tomato sauce and gently toss to coat.
Step 15/17
Add 1 teaspoon soy sauce and 1 teaspoon rice vinegar, then stir well.
Step 16/17
Thinly slice the 2 spring onions.
Step 17/17
Serve the aubergine topped with sliced spring onion.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
230 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
25 minutes
Overall
45 minutes
Difficulty
Level
Medium (2/4)
Steps
17 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@simonauscher
Origin
Cuisine
Asian, French
Geographic
France, Europe
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos