Tamarind, teriyaki and chilli oil barbecued aubergine
This sublimely simple barbecued teriyaki aubergine recipe from Anna Hansen makes a great vegetarian main dish for a summer barbecue.
- Total:
Ingredients
- 2aubergines
- 4tbsp of teriyaki sauce
- 2tbsp of tamarind paste
- 1tbsp of double fermented soy sauce
- 2tsp chilli oil
- 1bunch of coriander, including the stalks, chopped
- rapeseed oil
Instructions
Step 1
Trim both ends of the aubergine then cut into 3cm thick rounds. Score a crisscross pattern in each side to a 1cm depthStep 2
Mix the remaining ingredients (except the coriander and oil) together in a bowl until well-combined, then rub the marinade liberally into the aubergine pieces. Leave to marinate for an hour or soStep 3
When ready to cook, fire up the barbecue and brush the aubergine slices with a little oil. Grill on the barbecue for 5–10 minutes on each side until cooked through and tenderStep 4
Transfer the aubergine to a serving platter and sprinkle liberally with the chopped coriander. Drizzle over a little extra oil and serve immediately