Grilled Aubergines with Avocado and Tomato Topping

Preparation info
  • serves


    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

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.


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


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