Malay-grilled aubergine with ketjap manis, lime and spring onion

Malay-grilled aubergine with ketjap manis, lime and spring onion

  • serves 4
  • A little effort

This simple recipe for a warm aubergine salad is so delicious. Perfect with grilled meats or as a vegetarian dish, the sweet soy-chilli sauce is quick to make as a dressing.



  • aubergines 3 medium
  • vegetable oil
  • spring onions 2, shredded
  • red chillies 2 thumb-sized, shredded
  • coriander a small bunch


  • sweet soy sauce (ketjap manis) 5 tbsp
  • red chillies 2 thumb-sized, seeded and chopped
  • garlic 3 cloves, finely chopped
  • ginger 3cm piece, peeled and finely chopped
  • limes 2, juiced
  • rice vinegar 1 tbsp
  • sugar 2 tbsp


  • 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.

Nutritional Information

  • Kcals 263
  • Fat 10g
  • Carbs 32.5g
  • Fibre 11.4g
  • Protein 5g
  • Salt 1g