EGGPLANT AND BROAD BEANS WITH SOY-SESAME DRESSING

Prep time 15 mins Cooking time 15 mins Serves 4-6

INGREDIENTS

6 Japanese eggplant (long thin eggplant, about 600g), quartered

200g podded broad beans (about 500g 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) 1½ tbsp Chinklang vinegar 1½ tbsp light soy sauce ½ tsp caster sugar

METHOD

Blanch broad beans in a large saucepan of boiling salted water until tender, 2-3 mins. Refresh, drain, then peel. Crush lightly and add to bowl with eggplant.

For the dressing, stir ingredients in a bowl until sugar dissolves.

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 flavour.