49min 4 ppl
Vegan Grilled Aubergine Yum
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 7 steps
Medium: 31–60 min or 7–12 steps
95 kcalper person
Protein 2g
Carbs 12g
Fats 5g
About this dish
Smoky grilled aubergine tossed with shallots and herbs in a hot-and-sour lime dressing, a vegan take on the classic Thai grilled salad.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Aubergineshalved lengthways2
- Lime juicefreshly squeezed3 tbsp
- Garlic clovesminced3 clove
- Bird's Eye Chilliesfinely chopped3
- Thai shallotsthinly sliced3
- Spring onionssliced2
- Mint leaves15 leaves
- Corianderleaves picked1
Dried Goods
- Palm sugargrated1 tbsp
Oils & Condiments
- Vegetable Oilfor brushing1 tbsp
- Light soy sauce2 tbsp
Utensils
- Large frying pan
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Slice the shallots thinly, mince the garlic, finely chop the chillies, and pick the mint and coriander leaves.
Approx. 8 minutes
2
Whisk together the lime juice, light soy sauce, palm sugar, garlic and chillies in a large bowl until the sugar has dissolved.
Approx. 4 minutes
3
Brush the cut sides of the aubergine halves with the vegetable oil.
Approx. 4 minutes
4
Heat a griddle pan until very hot and grill the aubergines, cut-side down, for 8 minutes, then turn and grill for a further 5 minutes until charred and completely softened.
Approx. 13 minutes
5
Leave the aubergines to cool slightly, then cut into thick strips.
Approx. 4 minutes
6
Add the aubergine, shallots and spring onions to the dressing and toss gently to combine.
Approx. 3 minutes
7
Scatter over the mint and coriander and serve immediately.
Approx. 2 minutes
