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

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.

Ingreadient:

    • 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

Directions :

    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.
    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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