Burmese grilled aubergine

Burmese grilled aubergine

This grilled aubergine side dish comes from Burmese restaurant Laphet. Dressed with shallot, chilli, lime and roasted peanuts, it really packs a punch in terms of flavour and texture
  • Total:
  • Serves: 2 persons



  1. Step 1

    Heat the grill to high. Brush the aubergine with the oil, put on a baking tray and cook under the grill for 20 minutes, turning every 5 minutes, until the skin is charred and the aubergine is soft.
  2. Step 2

    Mix together all of the dressing ingredients in a bowl.
  3. Step 3

    Put the grilled aubergine on a large plate and cut a large incision down its length, then open it up as you would a jacket potato. Spoon over the dressing and garnish with the peanuts, crispy shallots and coriander leaves before serving.