Grilled Aubergine with Ginger, Chilli and Coriander

photo (3)This dish was ok- I normally love Gwyneth’s dishes but this was just a bit blah. The soy sauce made it taste like a Japanese dish (which isn’t a bad thing) I don’t think I really liked the texture maybe I’m just not a big fan of aubergines. This dish is from Gwyneth’s It’s All Good and is suitable for vegans and vegetarians. PS After eating this it took forever to get the disgusting taste of soy sauce out of my mouth- bleugh! I’m never eating this again.

Serves 4

  • 1 large aubergine, unpelled with the ends sliced off and cut into 1/3 inch slices
  • 1/4 cup neutral oil
  • 1 tablespoon finely minced fresh ginger
  • 1 tablespoon finely minced fresh red chilli
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 tablespoons finely chopped coriander

Heat a pan over a high heat.

Score the aubergine slices on 1 side in a crosshatch pattern, being careful not to slice through the aubergine. Brush the aubergine on both sides with the neutral oil. Evenly distribute the ginger and red chilli on the crosshatched sides of the aubergine slices and rub the aromatics in with your fingers.

Grill the aubergine until softened and browned on both sides- approx 3-4 minutes each side.

Remove the aubergine to a service platter, evenly drizzle the soy sauce and sesame oil over the aubergine and scatter the coriander on top.

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