Grilled baby aubergine salad with roasted rice and coriander dressing

Name: Grilled baby aubergine salad with roasted rice and coriander dressing
Yield: Serve 4
Cuisine: Vietnamese
Ingredients: 8 baby aubergines; 4 tablespoons sunflower oil; juice of 4 limes, zest of 1; 1 tablespoon palm sugar (or brown sugar); 2 teaspoons kecap manis (Indonesian soy sauce); 1 small green chilli; salt and freshly ground black pepper; 50 g fresh mint leaves; 100 g fresh Vietnamese coriander leaves; 2 banana shallots, peeled and thinly sliced; 2 teaspoons dry-roasted basmati rice (see PG TIPS)

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Vietnamese coriander can be found in Asian stores, although regular coriander could be substituted.

Ingredients

4 tablespoons sunflower oil
8 baby aubergines

Asia
Vietnam
Southeast Asia
Vegan

Method

Heat a ridged grill pan over a high heat and brush with the oil. Cut the aubergines in half lengthways, place on the grill and cook for about 6-8 minutes, turning them regularly, until golden and lightly charred all over.

For the dressing, place the zest and juice of the limes, the palm sugar, chilli and soy sauce in a bowl and stir until the sugar has dissolved. Add the roasted rice, s