The recipe for marinated aubergines with chilli pepper. Chinese appetizer

THENGREDIENTS X 2/3:
600 g Chinese eggplant
fry oil.
For the marinade:
100 g minced ginger
100g garlic
80 g sugar
1 coriander stem
2 tablespoons of chopped spring onion
20cl lemon juice
24cl soy sauce
24cl water
30 g chilli oil.
To garnish:
1 small handful of coriander
1 fresh red pepper
1 pinch of sesame seeds.

Method

Cut the aubergines into 10×2 cm sticks. Fry in oil at 160° until they are cooked and the peel turns deep purple. Remove the excess oil by placing them on kitchen paper, then leave to cool. (If you prefer a lighter version, cook the aubergines in the water, but they won’t be a nice colour).

Mix all the marinade ingredients and add the cooled aubergines. For best results, leave the aubergines to marinate for at least 5 hours. Garnish with sesame seeds, finely chopped fresh chilli and coriander.

The decorative idea

Refrain minimalists. Between the lacquered red table, the decorated porcelain plate and the geometric one underneath, plus the deep purple of the aubergines, this exotic set up And a riot of shapes and colors made especially for those who love energizing banquets. And we are only at the entrée.

Parisian from Shanghai

It’s a beautiful contemporary story for images and recipes Bao Family (The Hippocampus), an unexpected China at the table, between past and present. Sign it in style Celine Chung, 31 years old, successful French-Chinese chef and restaurateur.

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