Sticky Aubergine and Peanut Salad
Ingredients
- 2 aubergines/ eggplants
- 2 tbsp soy sauce or tamari
- 2 tbsp maple syrup
- 1 tbsp sriracha
- 1 tbsp sesame oil
Sweet and Spicy Peanut Sauce
- 2 tbsp peanut butter, smooth or crunchy
- 1 tbsp sriracha
- zest and juice of 1-2 limes
- 1 tbsp maple syrup
To serve
- 50g peanuts, roughly chopped
- 4 tbsp chopped fresh coriander
- 4 tbsp chopped fresh mint
- 3 spring onions, thinly sliced
- 1 red chilli, thinly sliced
Method
1 Preheat the grill as high as it will go. Slice the aubergines in half lengthways and use a knife to cross hatch the flesh. Grill in a roasting tin for 10 minutes or until charred. Once the aubergine is grilled, remove from the oven and turn the oven to 220 ̊C/200 ̊C fan/gas 7.
2 Meanwhile, whisk together the soy, maple syrup, sriracha and sesame oil. Place the charred aubergine on a baking sheet lined with baking parchment and drizzle with the marinade. Cover with foil and roast for 20 minutes. Remove the foil cover and spoon any glaze in the tray over the aubergine, then roast for a further 8–10 minutes, uncovered, until very soft and sticky.
3 Whisk the ingredients for the sweet and spicy peanut sauce with enough water to make it drizzleable consistency.
4 Once the aubergines are cooked, place on a large platter and drizzle with the sauce. Scatter over the peanuts, coriander, mint, spring onions and red chilli.
