Name: Burmese grilled aubergine
Total time: 25 min
Yield: Serves 2 as a starter or side
Cuisine: Burmese
Ingredients: 1 large aubergine; 1-2 tbsp sunflower oil; 2 tbsp chopped roasted peanuts; 3 tbsp ready-made crispy shallots; handful of coriander leaves; 4 tbsp sunflower oil; 1 small garlic clove, thinly sliced; 1 long shallot, peeled and finely sliced; 1 bird’s-eye chilli, finely sliced; small handful of coriander, chopped; 1 lime, juiced to make 2 tbsp; 2 tbsp fish sauce

Grilled aubergine with a small plate of lime wedges

1 large aubergine
1-2 tbsp sunflower oil
2 tbsp chopped roasted peanuts
3 tbsp ready-made crispy shallots
handful of coriander leaves

DRESSING

4 tbsp sunflower oil
1 small garlic clove
thinly sliced
1 long shallot
peeled and finely sliced
1 bird’s-eye chilli
finely sliced
small handful of coriander
chopped
1 lime
juiced to make 2 tbsp
2 tbsp fish sauce

Method

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.
step 2
Mix together all of the dressing ingredients in a bowl.
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.