Grilled Aubergines with Avocado and Tomato Topping

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

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<

Asia
Starter
Southeast Asia

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