- 2 medium purple aubergines
For The Dressing2 teaspoons sugar4 tablespoons low-salt soy sauce3 tablespoons sweet chilli dipping sauce2 teaspoons sesame oil1 lemon, zest and juice of4 spring onions, sliced2 fresh red chillies, finely chopped1 large handful fresh coriander, roughly sliced1 large handful fresh basil, roughly sliced1 large handful fresh mint, roughly sliced1 large handful yellow celery leaves sea salt freshly ground black pepper
Put some water in a pan and bring it to the boil. Slice the aubergines in half lengthways and place them in your steamer with the cut side facing up. Steam them for about 10 minutes – to check whether they're ready, simply squeeze the sides gently and if they're silky soft then they're done. Remove them from the steamer, place them in a colander and leave to cool.
Now make your dressing by mixing all the ingredients together. When the aubergines are warm this is the perfect time to flavour them. Cut them up into rough 2.5cm dice, then dress them and toss. Serve immediately as a salad, tapas dish or as a vegetable next to any simple cooked fish. Just really tasty!