Simon Rimmer and Bill Roache served up a tasty prawn stuffed aubergine dish with dipping sauce on Sunday Brunch.
The ingredients are: 3 aubergines and 50g cornflour.
For the filling: 300g prawns, peeled, 1 tbs cornflour, 20ml sake, 1 tbsp light soy, 25mm piece ginger, grated, 1 tsp chilli flakes, 2 finely chopped spring onions and clove garlic.
For the dipping sauce: 200ml oyster sauce (shop bought), juice n zest 2 limes and 1 tbsp sriracha.
See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.