Steamed Aubergine With Charred Chilli Salsa

It takes a bit of coaxing to bring people around to steaming aubergines, as opposed to roasting or frying them. Gitai Fisher, who is a colleague in our test kitchen and a fan of aubergines with a bit of a tan on them, was a particularly har... Read more d nut to crack. He was brought around after tasting this dish, where the aubergines are, indeed, pale but they are also fantastically silky and have an admirable ability to soak up the aromas of chilli, garlic and ginger like happy sponges. The charred chilli salsa can be doubled or tripled and kept in a glass jar in the fridge for up to a week, ready to be spooned over scrambled eggs, piled onto tortilla chips, or served alongside grilled tofu or fish. The aubergines should be steamed just before serving, because they tend to discolour if left to sit around.

Ottolenghi