Ethnic Grilled Aubergines

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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

Cook

35min

Prick the aubergine with a fork 10 times or so. Grill and keep turning for 20 minutes until the skin burns.

Peel off the skin while it's still hot (if possible). Chop into 2cm pieces.

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).

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).

Place the two different sauces attractively over the aubergines and top with their garnishes.

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