Grilled Eggplant with Sweet Soy and Lime Dressing

Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

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.

Prep 20 minutes, plus 30 minutes chilling
Cook 15 minutes


  • 3 small–medium eggplants (aubergines)
  • 3–4 tbsp vegetable oil
  • 1 thumb-sized red chilli, julienned
  • 1 spring onion (scallion), julienned
  • 3 tbsp roasted peanuts, finely chopped
  • small handful coriander (cilantro) leaves, chopped

Sweet Soy and Lime Dressing

  • 60 ml 2 fl oz) sweet soy sauce (kecap manis)
  • 1 thumb-sized red chilli, chopped
  • 1 garlic clove, finely chopped
  • 2 tsp finely chopped ginger
  • juice 2 limes
  • 1 tablepoon caster sugar


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.