Grilled Aubergines with Avocado and Tomato Topping

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

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