Grilled baby aubergines with Chinese salsa verde


An elegant, healthy dish for sharing.


For the aubergines

  • 5 baby purple aubergines, sliced in half lengthways
  • 1 tsp Chinese five spice powder
  • 1 pinch sea salt flakes
  • 2 tbsp groundnut oil

For the Chinese salsa verde

To garnish

  • 1 bunch enoki mushrooms, washed, stalks removed and small bunches separated
  • 1 small handful coriander, finely chopped