Ginger and spring onion aubergines

Simple Too, p. 56

Steamed aubergines meet baba ganoush for this sweet and pungent spread. For anyone who knows and loves the version of steamed aubergines in Plenty More – with mirin and maple syrup, ginger and soy – this is the tribute band’s version. It’s great as part of a spread. You’ll make more of the spring onion oil than you need, but it keeps in the fridge for about a week, ready to be spooned over some roasted chicken or fish or just a plain omelette or bowl of rice.