Name: Grilled Aubergines with Avocado and Tomato Topping
Yield: serves 4-6
Cuisine: Asia
Ingredients: 8 rounds, or 8 baby purple aubergines, halved lengthwise; 2 long green aubergines, each sliced into; 2 tsp fish sauce (nam pla) or light soy sauce; 2 tbsp chopped coriander or flat-leaf parsley; juice of 1 lemon; 2 tbsp groundnut, sunflower or olive oil; 1 tsp caster sugar; 1 ripe avocado; ¼ tsp cayenne pepper; ¼ tsp salt; 2 red plum or vine tomatoes, skinned; a pinch of chilli flakes; 1 garlic clove, crushed

Preparation info

serves
4-6

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

The best aubergines for this are the long green Asian ones, as they can be cut into slices of roughly the same size. Serve these as canapés with drinks, or as a starter with Avocado, Orange and Beetroot Salad.

Ingredients

2 long green aubergines, each sliced into
8 rounds, or 8 baby purple aubergines, halved lengthwise<

Method

As this is to be served cold, you can prepare everything well in advance. First, brush the aubergine slices or halves with a mixture of the oil, cayenne pepper and salt. Grill the aubergine pieces over or under an electric grill, or on a ridged griddle pan (in batches if necessary). They need to be well cooked, so keep an eye on them; you may have to turn them several times. The whole process w

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of