Ethnic Grilled Aubergines

Doubly delicious as there are two sauces.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Cook: 35 min

Ingredients

Aubergine 2
【Israeli Tahini Sauce】
Red onion as required
Flat parsley stalks 2
Chilli pepper a little
Cumin powder 1/4 tsp
Salt 1/2 tsp
Water 2 tbsp
Lemon juice 1 tsp
Tahini 2 tbsp
【Thai Hot & Sweet Sauce】
Coriander stalks 2
Garlic 2 cloves
Caster sugar 2 tbsp
White vinegar 1 tbsp
Red chilli (deseeded) 1/2
Fish sauce (nam pla) 1 tbsp
Lime juice 2 tbsp

Method

1
Prick the aubergine with a fork 10 times or so. Grill and keep turning for 20 minutes until the skin burns.
2
Peel off the skin while it's still hot (if possible). Chop into 2cm pieces.
3
Mix all the ingredients for the Thai hot & sour sauce together (keep the deep-fried garlic slices and finely chopped coriander separate for the garnish).
4
Mix all the ingredients for the Israeli sauce together (soak the sliced red onion in water beforehand and keep this and the parsley separate for the garnish).
5
Place the two different sauces attractively over the aubergines and top with their garnishes.

Tips & Note

Keep grilling the aubergine even though it might seem like it is burning.

Ethnic Grilled Aubergines

Doubly delicious as there are two sauces.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Cook: 35 min

Ingredients

Aubergine 2
【Israeli Tahini Sauce】
Red onion as required
Flat parsley stalks 2
Chilli pepper a little
Cumin powder 1/4 tsp
Salt 1/2 tsp
Water 2 tbsp
Lemon juice 1 tsp
Tahini 2 tbsp
【Thai Hot & Sweet Sauce】
Coriander stalks 2
Garlic 2 cloves
Caster sugar 2 tbsp
White vinegar 1 tbsp
Red chilli (deseeded) 1/2
Fish sauce (nam pla) 1 tbsp
Lime juice 2 tbsp

Ethnic Grilled Aubergines

Recipe ID :216 Posted on 09 APR 2015

Serves 4

Cook 35min
views 2,019
printed 191

saved 0

Doubly delicious as there are two sauces.

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Ingredients

Print Ingredients Email Ingredients
2
as required
2
a little
1/4 tsp
1/2 tsp
2 tbsp
1 tsp
2 tbsp
2
2 cloves
2 tbsp
1 tbsp
1/2
1 tbsp
2 tbsp

Method

Cook
35min
1
Prick the aubergine with a fork 10 times or so. Grill and keep turning for 20 minutes until the skin burns.
2
Peel off the skin while it's still hot (if possible). Chop into 2cm pieces.
3
Mix all the ingredients for the Thai hot & sour sauce together (keep the deep-fried garlic slices and finely chopped coriander separate for the garnish).
4
Mix all the ingredients for the Israeli sauce together (soak the sliced red onion in water beforehand and keep this and the parsley separate for the garnish).
5
Place the two different sauces attractively over the aubergines and top with their garnishes.

Tips & Note

Keep grilling the aubergine even though it might seem like it is burning.

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