Grilled Aubergine Salad with a Harusame Dressing

By Monday, October 13, 2014

This is my take on a Yo Shushi aubergine dish that I am absolutely obsessed with. After many attempts in the kitchen, I think I have finally cracked it! The sauce indulgently coats the grilled  aubergine and creates a melting sensation in your mouth. Just. Amazing! The combination of garlic, sesame and ginger with the sharpness of the soy and vinegar is just magical. This is a fantastic dressing to know about, as it is incredibly versatile and absolutely delicious. 

Serves 2

You will need:

2 aubergines, sliced
50ml rice wine
50ml light soy sauce
25ml toasted sesame oil
1 tsp sugar
1 garlic clove, grated
ginger, the same size as the garlic, grated
olive oil

Preheat your grill. Line a baking tray with foil. Brush both sides of the aubergines with oil, season well and place under the grill for around 6 minutes, until golden and crisp. Flip over, brush with oil and place under the grill for a further 6 minutes. Leave to cool. 

In the meantime, make the dressing. Simply whisk together the rice wine, soy, sesame oil, sugar, garlic and ginger. When ready to serve, arrange the aubergine on a serving platter and pour over the dressing. Enjoy!

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