Fire Roasted Aubergines with Garlic Vinegar Sauce
A delicious and authentic noodles and dumplings recipe for Fire Roasted Aubergines with Garlic Vinegar Sauce, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb (450 g) Chinese long aubergines ((or 2 to 3 small aubergines))
- • 2 tablespoons Chinkiang vinegar
- • 2 tablespoons maple syrup ((or sugar))
- • 1 and 1/2 tablespoons light soy sauce ((or soy sauce))
- • 1 clove garlic (, grated)
- • 1 teaspoon ginger (, grated)
- • Homemade chilli oil (to taste (Optional))
- • Boiled soba noodles ((or other type of thin noodles))
- • Steamed rice
Preparation Steps
Place the aubergines(s) on a grill over high heat or cook directly on a gas burner turned to medium-high (*Footnote 2). Turn the aubergines from time to time using a pair of tongs, every 30 seconds or so, to char on all sides. When the aubergines is done, the skin will typically have turned darker purple or even black, and it will puff up and then collapse a bit. To test the doneness, gently squeeze it using your tongs to make sure it’s soft throughout. Transfer the cooked aubergines to a large plate and let it cool enough to handle. Gently peel the aubergines and discard the skin. If there’s little flecks of burned skin left here and there, that’s fine.
Whisk the sauce ingredients together in a small bowl.
(Optional) If serving with noodles, boil the noodles according to the package instructions. Drain and set aside.
To serve, pour half of the sauce onto the aubergines and serve it with the rest of the sauce on the side. Place the aubergines onto the noodles (if using) and pour on more sauce if needed. Enjoy warm or at room temperature as a cold dish.