Malay-grilled aubergine with ketjap manis, lime and spring onion
- Preparation and cooking time
- Total time
- + chilling
- A little effort
- Serves 4
Skip to ingredients
- 3 medium aubergines
- vegetable oil
- 2 spring onionsshredded
- 2 thumb-sized red chilliesshredded
- a small bunch coriander
dressing
- 5 tbsp sweet soy sauce (ketjap manis)
- 2 thumb-sized red chilliesseeded and chopped
- 3 cloves garlicfinely chopped
- 3cm piece gingerpeeled and finely chopped
- 2 limesjuiced
- 1 tbsp rice vinegar
- 2 tbsp sugar
Nutrition: per serving
- kcal263
- fat10g
- carbs32.5g
- fibre11.4g
- protein5g
- salt1g
Method
step 1
Thickly slice the aubergines and brush with 3-4 tbsp vegetable oil. Season and grill on a hot barbecue or griddle pan until black grill marks appear, and they are completely tender. Remove and put on a platter. Wrap the spring onions and chillies in wet kitchen paper and chill for 30 minutes to get crisp. Chop the coriander.
step 2
Mix the dressing ingredients together until the sugar is dissolved. Arrange the aubergines on a platter and pour the dressing over. Scatter the shredded chilli and spring onions over and top with the coriander.
