SEA­SONAL CHANGE

SERVES 4 AS A SHARED DISH // PREP TIME 15 MINS // COOK 15 MINS (PLUS COOL­ING)

Gourmet Traveller (Australia) - - Oct -

These spring recipes from Tony Tan of­fer lighter dishes with a twist from China, Tai­wan and Viet­nam.

“If you love egg­plant as much as I do, this is a great dish to rus­tle up when you’re time-poor. It’s a home-style dish that I first tried in Shang­hai sev­eral moons ago,” says Tan. “Once you’ve made this mag­nif­i­cent dress­ing, you’ll be won­der­ing why you haven’t tried it be­fore. The roasted sesame paste re­ally en­hances the silky tex­ture of the steamed egg­plant. Serve the egg­plant on its own or with what­ever spring greens that catch your eye. I have en­joyed it with broad beans, wa­ter spinach and pick­led veg­eta­bles with chill­ies. It’s par­tic­u­larly de­li­cious when served along­side Shang­hai-style chilled noo­dles on page 123.” Pic­tured p114.

6 Ja­panese egg­plant (long thin egg­plant; about 600gm), quar­tered

200 gm pod­ded broad beans

(about 500gm un­pod­ded) 1 spring onion, thinly sliced 1 tsp roasted sesame seeds

SOY-SESAME DRESS­ING

1 tbsp finely chopped gar­lic 1 tbsp finely chopped gin­ger 1 tbsp sesame oil

1 tbsp Chi­nese roasted sesame paste (op­tional; see note)

1½ tbsp Chinkiang vine­gar 1½ tbsp light soy sauce

½ tsp dark soy sauce

½ tsp caster su­gar

1 Steam egg­plant in a bam­boo steamer bas­ket or a colan­der over a saucepan or wok of boil­ing wa­ter un­til soft

(10-15 min­utes). Re­move from heat, cool briefly (2-3 min­utes), then trans­fer to a large bowl and crush lightly. 2 Blanch broad beans in a large saucepan of boil­ing salted wa­ter un­til ten­der

(2-3 min­utes; see cook’s notes p167). Re­fresh, drain, then peel. Crush lightly and add to bowl with egg­plant.

3 For soy-sesame dress­ing, stir in­gre­di­ents in a bowl un­til su­gar dis­solves.

4 Pour dress­ing over egg­plant and toss gen­tly to coat. Serve topped with spring onion and sesame seeds.

Note You could also sprin­kle with fried crisp shal­lots and chilli flakes for added in­ter­est. Chi­nese roasted sesame paste is avail­able from Asian gro­cers. Wine sug­ges­tion Skin-con­tact sauvi­gnon blanc.

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