Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.