Eggplant and broad beans with soy-sesame dressing

Prep 0 h : 15 m
Cook 0 h : 15 m


  • 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.