sesame nori chicken and eggplant skewers with cabbage slaw
6 small Japanese eggplants (aubergine), trimmed and halved 1 tablespoon sea salt flakes
4 chicken thigh fillets (500g), trimmed
2 teaspoons sesame oil
1 clove garlic, crushed
½ teaspoon ground white pepper
2 sheets nori, trimmed and cut into 4cm lengths toasted black and white sesame seeds, to serve kecap manis (sweet soy sauce) and shichimi togarashi+, to serve
3 cups (240g) shredded green cabbage
3 green onions (scallions), shredded, plus extra to serve 1 teaspoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoon mirin ( Japanese rice wine)
Place the eggplant in a colander, sprinkle with half the salt and set aside for 15 minutes. Rinse and pat dry. Set aside.
Place the chicken, oil, garlic, pepper and remaining salt in a medium bowl and toss to combine. Wrap the nori around each chicken thigh, trimming to secure. Thread the eggplant and chicken onto 4 pairs of soaked bamboo skewers.
Preheat a chargrill pan over high heat. Cook the skewers for 4 minutes each side or until charred and the chicken is cooked through.
While the chicken is cooking, make the cabbage slaw. Place the cabbage, onion, oil, vinegar and mirin in a large bowl and toss to combine.
Serve the skewers with sesame seeds, kecap manis, shichimi togarashi and extra green onion. SERVES 4.
+ Shichimi togarashi is a Japanese spice mix. It is available from Asian grocery stores and selected supermarkets.