Charred Aubergines & Pineapple Salsa

Name: Charred Aubergines & Pineapple Salsa
Yield: Serves 6–8 as a side dish
Ingredients: juice of 1 lime; 30 g (1 oz) coriander (cilantro) leaves, chopped; 2 tablespoons olive oil; ½ fresh red chilli, finely chopped; pinch of chilli (hot pepper) flakes; 1 teaspoon garlic powder; ½ red onion, cubed; ½ small to medium pineapple, skin and core removed; pinch of salt; 2 large aubergines (eggplants); 1 tablespoon honey or maple syrup; 1 tablespoon olive oil; 1 tablespoon tomato ketchup; 1 tablespoon honey or maple syrup; 60 ml (2 fl oz/¼ cup) tamari or soy sauce; 60 ml (2 fl oz/¼ cup) tamari or soy sauce; 2 large aubergines (eggplants); salt

Preparation info

Serves
6–8
as a side dish

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

Whether you love or hate aubergines (eggplants), this is the way to eat them. Scoring the aubergines allows the marinade to cover all surfaces and the pineapple salsa just makes this dish sing!

Ingredients

2 large aubergines (eggplants)
salt

Starter
Vegetarian

Method

Prepare and heat up the barbecue.

Cut the aubergines into quarters lengthways, then use a sharp knife to score across the flesh widthways every 5 mm (¼ in), without cutting through the skin, to cre