Steamed Aubergine & Tenderstem Broccoli with a Sesame Peanut Chilli Dressing 

Instructions

1. Heat a wok over medium-high with the both the cooking oil, sesame oil and the sesame seeds, cook until the seeds start turning golden
2. Add the crushed garlic and chopped ginger and cook for a minute
3. Stir in the sesame paste (or tahini) until combined, then turn the heat down to  a simmer and add the soya sauce, rice wine, chilli oil, vinegar, sugar, salt and 3/4 of the spring onion, set aside
4. Trim the ends off the eggplants, slice into half lengthways and then cut into 1.5cm thick sticks
5. Steam the eggplants for 10-15 minutes until tender, pour off any liquid, set aside to cool then mix with the sauce, you can loosen the sauce with a little hot water if it seems too thick
6. Steam or blanch the tenderstem broccoli until cooked through but so that it still retains it’s bite, about 3-4 minutes, set aside
7. Arrange the eggplant and tenderstem on your serving dish, sprinkle over some sesame seeds, the remaining spring onion and sliced red chillis
8. Enjoy!