Olive Magazine
Grilled aubergine with a small plate of lime wedges

Burmese grilled aubergine

Published: April 25, 2022 at 1:02 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2 as a starter or side

This grilled aubergine side dish comes from Burmese restaurant Laphet. Dressed with shallot, chilli, lime and roasted peanuts, it really packs a punch in terms of flavour and texture

Nutrition:
NutrientUnit
kcal417
fat35.6g
saturates6.6g
carbs12.3g
sugars5.9g
fibre6.9g
protein8.3g
salt4.4g
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Try this grilled aubergine dish, then check out our BBQ aubergine, fried aubergine and more aubergine recipes.

Ingredients

  • 1 large aubergine
  • 1-2 tbsp sunflower oil
  • 2 tbsp chopped roasted peanuts
  • 3 tbsp ready-made crispy shallots
  • handful of coriander leaves

DRESSING

  • 4 tbsp sunflower oil
  • 1 small garlic clove, thinly sliced
  • 1 long shallot, peeled and finely sliced
  • 1 bird’s-eye chilli, finely sliced
  • small handful of coriander, chopped
  • 1 lime, juiced to make 2 tbsp
  • 2 tbsp fish sauce

Method

  • STEP 1

    Heat the grill to high. Brush the aubergine with the oil, put on a baking tray and cook under the grill for 20 minutes, turning every 5 minutes, until the skin is charred and the aubergine is soft.

  • STEP 2

    Mix together all of the dressing ingredients in a bowl.

  • STEP 3

    Put the grilled aubergine on a large plate and cut a large incision down its length, then open it up as you would a jacket potato. Spoon over the dressing and garnish with the peanuts, crispy shallots and coriander leaves before serving.

Check out more of out favourite aubergine recipes

Aubergine stuffed with pisto
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