Peri-Peri Hasselback Aubergine
A fiery South African fusion twist on accordion-sliced aubergine.
Slicing slender Japanese aubergines accordion-style creates incredible surface area for maximum crispiness on the outside while keeping the inside beautifully rich and buttery. It is finished with a sweet-spicy peri-peri and sesame glaze, turning a simple vegetable into the absolute South African-Asian fusion star of the dinner table.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Prep and Soak
Place a chopstick on either side of a Japanese aubergine to act as a guard. Slice into thin rounds, letting the knife hit the chopsticks so you do not cut all the way through. Repeat with the second aubergine.
- 2
In a large bowl, mix 1 litre of water with 3 tablespoons of salt. Submerge the aubergines completely and soak.
⏱ 1 hr - 3
Whisk together the sesame oil, your peri-peri seasoning and the maple syrup in a small bowl.
The rest of this recipe
There’s 4 more ingredients and 6 more steps to go.
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Ivana Sanshia’s note
Active prep is only 15 minutes, but ensure you give yourself the full hour for soaking. Giving the aubergine a gentle squeeze after soaking removes excess water, ensuring a much crispier finish.
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