China · Home-style
Roasted Aubergine
An aubergine roasted until collapsing and wrinkled, then split open and filled with garlic, chili, cumin and soy sauce. The flavour of a barbecue stall at home.
Roasting whole is what concentrates the flavour of an aubergine, since the flesh steams inside its own skin rather than sitting in a pan. The second stage matters too: opening the flesh and spooning in the seasoning lets the garlic and chili fry slightly in the oven. Skewered on a barbecue street stall, this is the same idea in miniature.
Ingredients
- aubergine200 g
- cooking oilExact
- soy sauce6 g
- bird's eye chili20 g
- minced garlic4 pieces
- cumin3 g
- salt2 g
Directions
- 1
Put the soy sauce, cumin, salt, minced garlic and chopped bird's eye chili in a bowl, mix evenly and set aside.
- 2
Wash the aubergine and pat the surface dry with kitchen paper.
- 3
Prick one side of the aubergine 4 to 8 times with a fork.
- 4
Brush 15 to 25 ml cooking oil all over the surface of the aubergine.
- 5
Set the oven to 200 C (fan on, high heat) and preheat for 2 minutes.
- 6
Put the aubergine on the middle or upper shelf of the oven and roast for 12 to 15 minutes (the surface should be wrinkled and press down 0.3 to 0.5 cm).
- 7
Take out the aubergine and make a cut lengthways down the middle, in the centre, about 1 to 1.5 cm from the top and bottom.
- 8
Push a small knife or a fork into the opening and cut lengthways through the flesh inside.
- 9
Ease the opening open a little and pour in the sauce from the first step.
- 10
Put the aubergine back in the oven, set it to 200 C and roast for 4 to 7 minutes.
- 11
Take it out and turn off the oven.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.