Ching-He Huang's grilled aubergine with Chinese salsa verde recipe

• 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 g (3.5oz) fresh Enoki mushrooms, separated (optional)
• 1 small bunch coriander, finely chopped

1. Slice the aubergines.
2. Place them in a shallow bowl.
3. Drizzle over olive oil and add the Chinese five spice powder.
4. Toss and coat the aubergines well.
5. Season with a pinch of salt and ground black pepper.
6. Heat a griddle pan on a high heat.
7. Add the aubergines flesh side down.
8. Cook for 1 minute (without moving them for the initial minute to achieve nice grill lines).
9. Turn the aubergine onto the other side and cook on medium heat for 3 minutes, turning them occasionally so they don't burn.
10. Once cooked and softened, take the pan off the heat.
11. In a serving dressing bowl, add all the Chinese salsa verde ingredients and stir together to combine well.

baby aubergines, groundnut oil, spice powder, groundnut oil, sesame oil, rice vinegar, soy sauce, mirin, garlic, red cayenne chilli, green cayenne chilli, spring onions, fresh enoki mushrooms, coriander

Taken from www.lovefood.com/guide/recipes/27047/chinghe-huangs-grilled-aubergine-with-chinese-salsa-verde-recipe (may not work)