Aubergines love to absorb love, and for 20’ they have been in love with oils that helped them become tender loving aubergines. They also like to mate with flavour, thus for the last 25’ they have been soothing with teriyaki sauce. And as if that was not enough, pickled ginger and chilli have spiced them up and turned them into mature and elegant ones with, not just a hint of, an Oriental touch!
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We quickly pickle the ginger and the chilli by adding them into a bowl where we already diluted the sugar with the rice vinegar. Mix well and keep aside for 20’.
Turn on the oven to 190°C, air circulation, rack set at the middle.
We halve the aubergines, lengthwise and score them in a crisscross pattern without damaging their skin. Use an oven-proof dish and place the aubergines flesh side up. Mix the olive oil with the sesame oil and brush it over the aubergines. Place in the oven and cook for 20’.
Remove from the oven and brush the aubergines with the teriyaki sauce, season them with salt & pepper and put back in the oven to cook for 25’.
To serve, place them in a flat dish, add on top the ginger and chilli (without the vinegar), sprinkle the sesame seeds and garnish with the coriander leaves and the sliced scallions.