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For the "Ribs" Marinade::

  • Hoisin sauce 2 Tbs
  • Smoked paprika 1 tsp
  • Garlic clove (minced) 1 pc
  • Five Spice 1 tsp
  • Water 100 ml
  • Aubergines (degorged, cut lengthwise into 4) 1 kg

For the "Basting" Sauce:

  • Tahini (sesame paste) 1 Tbs
  • Hoisin Sauce 160 g
  • 50 ml Sweet soy sauce
  • Smoked paprika 1 tsp

To Assemble:

  • Broccoli rabe (tenderstem) (blanched) 500 g
  • Coriander leaves 5 g
  • 3 Spring onions (chopped into rings)
  • Sesame seeds 14 g
  1. For the "Ribs" Marinade::

    • Pre-heat the grill.
    • For the marinade, add all the ingredients (except the aubergine and only 1 tsp Smoked Paprika) into a small pot, bring to the boil for 1–2 min on a medium to high heat while stirring. Set aside.
    • Grill the aubergines for about 15 min. Turn every 5 min. When nicely grilled and still hot, transfer to the marinade and marinate for about 15 min.
  2. For the "Basting" Sauce:

    • Add all the sauce ingredients into a small pot, bring to the boil and keep stirring until everything is dissolved.
    • Place the aubergine “ribs” on a oven tray (skin-side down). Combine the marinade and sauce and stir.
    • Glaze the “ribs” with the sauce and bake for another 5 min. Repeat 2-3 times.
  3. To Assemble:

    • Slice and serve on top of the broccoli rabe (tenderstem), sprinkle with coriander, spring onion and sesame seeds.
  4. Chef's Tip:

    • If you don’t have tahini, you can also swap it with some roasted sesame oil.