Salt & Pepper Aubergine Salad

For 2 people

1 Aubergine
3 spring onions, sliced lengthways, fine (green stalks included)
1/2 inch of ginger, sliced julienne
3 cloves garlic, sliced and chopped very small
1 hot chilli, or less depending on yourself, sliced very thin
Half bunch of coriander, chopped fine
1 table spoon 5 spice
Coconut oil
Sesame seed oil
Himalayan sea salt
Fresh Black Pepper

Blanched pak choi
Raw Spinach
Cooked Brown Rice
Candy Beetroot
BroccoliSlice aubergine stalk, and then slice lengthways, and again, so your left with 4 long pieces. Using a small knife, and cutting away from your hand, carefully take out the centre of the aubergine (the seeded bit) Do Not Discard.

With all the aubergine, seeded bit included, slice on a angle, around 1cm thick, so the majority of them would be a similar size to your small finger and similar width. Remember, this does not have to be exact, but try to get them a similar size. Using a large mixing bowl, drizzle sesame seed oil all over them and coat evenly, now do the same with the 5 spice, and use a spoon this time to mix. Set a side over night if possible, if not, an hour minimum

Now for the garnish.

Mix together the spring onions, garlic, ginger, chilli, and coriander.

Melt a spoonful of coconut oil in a hot frying pan, or wok and carefully throw in the aubergine. keep it moving for a few minutes and leave to cook for a further 4 minutes. I like to cook my aubergine so it still has a meaty texture, but its also lovely with lots of colour, and a marshmallow texture inside. Finally when your happy with the colour, throw in the garnish and keep it moving for 2-3 minutes.
Take off the heat, give it a really good seasoning in with freshly ground salt and pepper.