BBQ aubergines
This aubergine and pepper muhammara is smoky and sweet, with just a little hint of tang. It makes an ideal side dish at a barbecue as it complements almost everything
Sri Lankan spiced grilled cabbage
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6-8 as a side
Skip to ingredients
- 2 hispi cabbages
- 1 tsp vegetable oil
- 4 tbsp coconut oil
- 1 tsp black mustard seeds
- 20 fresh curry leaves
- 1-2 green chilliesthinly sliced
- 3 garlic clovescrushed
- 4 long shallotssliced into 4mm rounds
- 3 tomatoesdiced
- ½ tsp ground turmeric
- 1 limejuiced
- 10g coriander leaves
Nutrition: per serving (8)
- kcal104
- fat6.3g
- saturates4.8g
- carbs6g
- sugars5.6g
- fibre5g
- protein3.3g
- salt0.2g
Method
step 1
Slice the cabbages lengthwise into quarter wedges. Rub with the vegetable oil and season. Grill each side on a hot barbecue for a few minutes until charred and cooked through. Transfer to a large plate and cover to keep warm.
step 2
Heat the coconut oil in a frying pan over a medium-high heat. Fry the mustard seeds for 1-2 mins until they start to pop, then add the curry leaves, chillies and garlic. When the curry leaves start to sizzle and turn translucent, add the shallots and fry for 6-8 mins or until golden.
step 3
Add the tomatoes, turmeric and ¼ tsp of sea salt, and simmer for a few minutes until the tomatoes break down. Remove from the heat and stir in 1 tbsp of water to make a sauce. Spoon the sauce over the cabbages, sprinkle over the lime juice and top with coriander leaves to serve.
