Grilled Eggplant with Sweet Soy and Lime Dressing

Name: Grilled Eggplant with Sweet Soy and Lime Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Cuisine: Asia
Ingredients: 1 tablepoon caster sugar; 1 thumb-sized red chilli, chopped; 60 ml 2 fl oz) sweet soy sauce (kecap manis); small handful coriander (cilantro) leaves, chopped; 3 tbsp roasted peanuts, finely chopped; juice 2 limes; 2 tsp finely chopped ginger; 1 garlic clove, finely chopped; 3 small–medium eggplants (aubergines); 3–4 tbsp vegetable oil; 1 spring onion (scallion), julienned; 1 thumb-sized red chilli, julienned

Preparation info

Serves
4

Difficulty
Medium
Ready in
35 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

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.

Ingredients

3 small–medium eggplants (aubergines)
3–4 tbsp vegetable oil
1 thumb<

Method

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 chill

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Part of

Skewers & Grills

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