I had to. The addiction was getting unhealthy, particularly to my bank balance, so I have been brave and attempted my own version of this delicious dish, and I must say…the girl did good! I now have enough for three satisfying lunches in the library over the next few days.
2 tbsp. Soy Sauce
3 Garlic Cloves, grated.
1 1/2 Inch chunk of Ginger, grated.
1 tbsp. Rice Vinegar
1 1/2 tsp. Sesame Oil
In a griddle pan on full whack, heat a generous lug of olive oil and fry your aubergine on each side (this may take 3 or 4 ‘loads’ to get it all done, depending on the size of your aubergines). Afterwards, I placed the slices on some kitchen paper to remove the excess oil.
In a bowl, mix the soy, rice vinegar, sesame oil, honey, grated ginger and garlic.
Thinly slice your spring onions.
Place your aubergine on a plate (this recipe makes 3 good lunch sized portions), spoon over your dressing and sprinkle over your spring onion.