Griddled chicken with sea-spiced aubergine

Ingredients

2 medium aubergines cut lengthwise into 1/2in/1cm strips
125ml/4floz/½ cup vegetable oil
4 spring onions thinly sliced diagonally
3 red chillies, seeded and thinly sliced
4 tbsp Thai oyster sauce
1 tbsp fish sauce
2 tbsp coriander leaves
2.5cm/1in root ginger, peeled and cut into fine julienne strips
4 chicken breasts, skin on
vegetable oil for brushing
To serve: 30g/1oz/1 cup deep fried spring onions

Method

1. Place the aubergine strips in a wok or frying pan and cover with cold water.
2. Bring to the boil, then remove from the heat, drain and allow to cool.
3. Dry the wok, place over a high heat with the vegetable oil and add the cooled aubergine.
4. Make sure it is evenly seared, but avoid too much stirring as this will make it mushy.
5. Cook for 5-6 minutes until the aubergine is well browned, then stir in three-quarters of the spring onions and two-thirds of the chillies.
6. Drain most of the oil, then return to the heat and stir in the oyster sauce and fish
sauce.
7. Cook for 2 minutes and set aside.
8. Pre heat the oven to 180C/350F/Gas 4.
9. In a small bowl mix the remaining chillies and spring onions with the coriander leaves
and the ginger.
10. Gently peel back the skin from the chicken breasts and spread the herb mixture evenly
over the flesh.
11. Pull the skin back over the flesh and brush with a little oil.
12. Heat a griddle or frying pan until smoking and cook the breasts, skin side down for 2
minutes.
13. Turn and sear the other side for 2 minutes, then remove from the pan and place on a
baking sheet. Roast in the oven for 10-15 minutes, until just cooked through, then remove from the oven and allow to rest.
14. To assemble, place a mound of aubergine on each plate and a piece of chicken on top. Heap with deep fried spring onions.