Wasabi Eggplant


Yield: Serves 4


  • 6 eggplant slices
  • 2 tsp soya sauce
  • 2 tsp vegetable oil
  • 1/2 cup thick hung yogurt
  • 1 tsp SPRIG Wasabi paste
  • Black sesame seeds for garnish


  • Soak the eggplant slices in salt water for at least 30 minutes.
  • Remove from the water, pat dry and lightly dip in soya sauce.
  • Brush a non-stick pan on medium heat with oil.
  • Place the eggplant slices on the pan and cover with a lid, to cook evenly for about 4 minutes per side.
  • Meanwhile, stir the wasabi paste into the strained yogurt and set aside.
  • To serve, place a dollop of the wasabi cream on top of each slice of eggplant.
  • Sprinkle some of the sesame seeds on top and serve immediately.

Wasabi Paste, 50g


Nam Prik Pao Chilli Paste, 125g


Harissa Chilli Paste, 125g


Sichuan Chilli Paste, 125g