Eggplants are haunting me – no more!
Eggplants (=aubergines) and I have a difficult past. I would love their color and buy them and then often not know what to cook with them. They either went bad or ended up in mediocre attempts of making them tasteful.
Until during an airport layover I tasted this Japanese style harusame aubergine.
As I always wanted to try cook decent salmon, this seemed a good combination (and oven roast salmon is SO simple)
Some time googling, here’s a combination of several recipes, I ended up with:
1 Thai chili
4cm of ginger
3 spring onions
2 cloves of garlic
4 tablespoons of rice wine vinegar
3 tablespoons of soy sauce
1 tablespoon of sugar
1 teaspoon of natron
2 tablespoons of canola oil
salt, pepper, olive oil
- Pre-heat the oven at 200 degrees Celsius
- Wash salmon and dap dry, place on a parchment paper on a baking sheet with skin down
- Slightly cover it in olive oil and season with salt and pepper
- Once the oven is at desired heat, place salmon inside for 16 minutes
- In the meantime: Chop garlic, ginger, chili and spring onions.
- On middle heat, heat up canola oil and add ginger, garlic, chili and the white parts of the onion – cook until it starts smelling nice (3-4 minutes)
- Add sliced eggplant and cook for 4 minutes while stirring occasionally
- After those 4 minutes, add the sauce made of rice wine vinegar, soy sauce, sugar and natron and let simmer for 6 minutes while stirring occasionally
- Before serving, top the aubergine with the green parts of the spring onion aside of the salmon