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Steamed aubergine with sesame and spring onions from Plenty More (page 52) by Yotam Ottolenghi

  • spring onions
  • sesame seeds
  • aubergines
  • fresh ginger
  • maple syrup
  • sesame oil
  • rice vinegar
  • mirin
  • black sesame seeds
  • light soy sauce

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Notes about this recipe

  • finebec on September 22, 2018

    Increased the scallion and the ginger as my eggplant was not very tasty (although from farmer's market, LOL)

  • Boffcat on January 14, 2018

    We enjoyed this (Mike was a particular fan), though I agree with the previous reviewer that the dressing quantities seemed a little skimpy for the amount of aubergine, and the photograph in the book suggested a more generous ratio. Preparation was nice and straightforward, and it's welcome to find an aubergine dish that doesn't involve cooking it in any oil.

  • Rinshin on May 25, 2015

    Not bad, but could be better. The taste is tad too sweet for me but it's not cloyingly sweet. By itself, it's a standard Japanese and Asian eggplant preparation. I dressed it up with the addition of char grilled shishito peppers for some textural contrast. I felt that amount of dressing/sauce could have been doubled for the amount of eggplant and photo in the book was not true to it's amount. Used Chinese eggplant.

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