Name: Malay-grilled aubergine with ketjap manis, lime and spring onion
Total time: 35 min
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 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

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

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

Published: December 19, 2014 at 2:32 PM

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Serves 4

A little effort

Total time: 35 mins

+ chilling

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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.

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Ingredients

Nutrition

3 medium aubergines
vegetable oil
2 spring onions

shredded
2 thumb-sized red chillies

shredded
a small bunch coriander

dressing

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

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.

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