Eggplant and broad beans with soy-sesame dressing
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
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.