Indonesian sweet soy sauce has many uses. Made from fermented black soya beans and palm sugar, it has a hint of star anise and cinnamon. Not just for rice or noodle dishes, it doubles as a dipping sauce and with a little lime or rice vinegar to balance out its sweetness, it also transforms into a stunning zingy dressing.
Thickly slice the eggplants and brush with oil. Lightly score a criss-cross pattern on one side of each with a knife to help them cook faster. Season with sea salt and freshly ground black pepper.
Preheat an outdoor grill or chargrill pan and grill the eggplant until black grill marks appear, about 2 minutes each side. Remove and set on a platter.
Wrap the spring onion and chilli in wet paper towels and refrigerate for 30 minutes to get crisp.
To make the sweet soy and lime dressing, mix all the ingredients together until the sugar is dissolved.
Pour the lime dressing over the eggplant on the platter. Scatter the julienned chilli and spring onion over and top with the chopped peanuts and coriander leaves.
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