Ching-He Huang’s Earth Hour recipe

“This is the perfect dish for WWF’ s Earth Hour. It’s tasty, quick, easy and kind to the planet. It’s the perfect starter to share or have as a main course with rice.” Ching-He Huang

This great recipe, taken from ©, in support of Earth Hour 2013, is the perfect delicious dish to start your Earth Hour dinner party.

Grilled aubergine with Chinese Salsa Verde


Serves 4 to share as a starter

  • 5 small baby aubergines, stem on, sliced in half
  • 2 tablespoons groundnut oil
  • 1 teaspoon Chinese five spice powder

For the Chinese “Salsa verde”

  • 2 tablespoons groundnut oil
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons light soy sauce
  • 1 tablespoon mirin
  • 2 cloves garlic, peeled and finely chopped
  • 1 red cayenne chilli, deseeded
  • 1 green cayenne chilli, finely chopped
  • 2 spring onions, sliced down the middle and halved lengthways


  • 100g fresh Enoki mushrooms, separated (optional)
  • 1 small bunch coriander, finely chopped


Slice the aubergines. Place them in a shallow bowl. Drizzle over olive oil and add the Chinese five spice powder. Toss and coat the aubergines well. Season with a pinch of salt and ground black pepper.

Heat a griddle pan on a high heat. Add the aubergines flesh side down. Cook for 1 minute (without moving them for the initial minute to achieve nice grill lines). Turn the aubergine onto the other side and cook on medium heat for 3 minutes, turning them occasionally so they don’t burn. Once cooked and softened, take the pan off the heat.

In a serving dressing bowl, add all the Chinese salsa verde ingredients and stir together to combine well.

Plate the aubergines on a circular serving dish, arrange them in a circle. Dress with the salsa verde and garnish with Enoki mushrooms and coriander. Serve immediately.

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