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Recipe provided by Courtney Roulston

Serves 4 as part of a banquet


2 medium eggplants, washed & sliced lengthways into 8 wedges 

2tsp sea salt

80mls light olive oil

¼ cup ginger, julienne 

2tsp castor sugar 

1tsp LKK sesame oil 

2 Tablespoons light soy sauce 

1 Tablespoon lemon juice 

¼ cup each: Green shallots & coriander, sliced 


Sprinkle eggplant with salt both sides and place in a single layer on a tray. Set aside for 10 minutes. (This removes any bitterness from the eggplant) 

Meanwhile to make the dressing, place the oil in a pot over a high heat, bring up to smoking point. Place the ginger into a heat-proof bowl and carefully pour the hot oil over the ginger. Once it has stopped bubbling, add in the sugar, sesame oil, soy sauce and lemon juice. Stir to combine and check for balance. Set aside.

Place eggplant in a colander and rinse well. Drain and pat dry with kitchen paper.

Arrange eggplant on a heat proof plate that will fit inside your steamer basket.

Place the plate inside steamer and position over a deep saucepan of boiling water and steam, covered, for 20 minutes, or until eggplant is just tender.

Carefully remove eggplant from steamer and allow to cool slightly. To serve arrange eggplant onto a serving platter & spoon over the ginger dressing. Sprinkle with spring onions and coriander sprigs.