Sesame Aubergine

Serves 2-4
Total Time
1 Hour
1 aubergine
1 tbsp of Chinese five-spice
3 tbsp of light soy sauce
75g of sesame seeds
200ml of mirin
100ml of tonkatsu sauce
To garnish
2 spring onions, finely sliced
100g of pomegranate seeds
2 tbsp of sesame seeds
Step 1

Cut the aubergine into long 1cm thick strips and season with Chinese five-spice. Fry in a dry frying pan until completely soft and cooked through, five to ten minutes. Let the strips cool and cut into 5cm long pieces.

Step 2

Add the light soy, two tbsp tonkatsu sauce and a pinch of salt. Toss together and leave for 30 mins. Remove any excess liquid that comes from the aubergine.

Step 3

Mix the sesame paste/powder with the mirin and tonkatsu sauce, season to taste. If a little too thick, add a dash of water to loosen.

Step 4

To serve, lay the aubergine on a plate and drizzle with the sesame sauce. Sprinkle with the spring onion slices, pomegranate and sesame seeds.

Recipe courtesy of Frank Yeung from Mr Bao & Daddy Bao

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