Crispy aubergine, spring onion and chilli salad with sweet soy, ginger and chilli dressing

Method

1. Place the spring onions and chillies into a bowl of water and chill in the refrigerator until required. This makes them crisp and sweeter in taste.

2. Cut the aubergines into 1cm thick slices. Heat the oil in a wok or heavy based frying pan. It is ready for frying when a piece of bread added to it sizzles immediately. Deep-fry the aubergines until brown and crispy, and then drain on kitchen paper. Arrange the aubergine slices in a large bowl.

3. Place all the dressing ingredients into a small bowl and mix well. Alternatively, pulse them in a food processor.

4. Drain the spring onions and chillies and sprinkle them over the aubergines. Pour the dressing over the salad and serve immediately. Garnish with fresh coriander leaves.