I bought these little baby aubergines in Borough market up in London and didn’t quite know how to cook them at first until I decided to roast them for lunch on a particularly cold day. I roasted them in mirin for sweetness, soy for saltiness and lime for acidity. And then ginger and sesame oil for aromatics and a little chili on top! I had these for lunch on their own but a little yoghurt dressing would have been nice and maybe some freekeh or tabbouleh.
I roasted these all together in a cast iron pot on 160 degrees for about 20 minutes. A warming little dish on a cold day, as a side or served cold in a salad.
- sesame oil