Many (many!) years ago I went to visit my pal Eden in San Francisco. She took me to Chinatown and there we ate this dish as part of our huge (vegan) meal. The resulting texture is like an indian oil pickle. It was served at room temperature, soaking in its oily marinade.
I loved it and tried desperately to decipher the flavours as I ate. When I got back to England, I made a trip to a Soho supermarket and several attempts to recreate it. Here is the result. (Takes 8 to 24 hours to marinade.) —Mrs Currie
4 as a starter
Large aubergine (egg plant)
roasted sesame oil*
cloves of garlic, crushed
splash of light soya sauce (enough to make a dressing consistency)