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


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


  • 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.


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