Festive cocktails
Toast the festive season with our Christmas cocktail ideas, including sloe gin fizz and spiced negronis
Burmese grilled aubergine
- Preparation and cooking time
- Total time
- Easy
- Serves 2 as a starter or side
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.
