Make Aubergine, Eggplant. You Say Tomater, I say Tomato!
This sublimely simple barbecued teriyaki aubergine/eggplant recipe makes a great dish for a summer garden party. The marinade, made from teriyaki sauce, chilli oil and soy sauce is complemented by tangy tamarind paste for an umami-rich, unforgettable flavor. Serve with a range of barbecue sides for a real feast.
Tamarind, Teriyaki and Chilli Oil Barbecued Aubergine/Eggplant
Serves 4
Total time: 20 minutes plus 1 hour marinating time
Ingredients
2 aubergines/eggplants
4 tbsp teriyaki sauce
2 tbsp of tamarind paste
1 tbsp of double deluxe soy sauce
2 tsp chiu chow chilli oil
1 bunch of coriander, including the stalks, chopped
olive oil
Preparation
Trim both ends of the eggplant then cut into 1 1/4 in thick rounds. Score a crisscross pattern in each side to a 1/2 in depth.
Mix the remaining ingredients (except the coriander and oil) together in a bowl until well-combined, then rub the marinade liberally into the eggplant pieces. Let marinate for an hour or so.
When ready to cook, fire up the barbecue and brush the aubergine slices with a little olive oil. Grill on the barbecue for 5–10 minutes on each side until cooked through and tender.
Transfer the aubergine to a serving platter and sprinkle liberally with the chopped coriander. Drizzle over a little extra oil and serve immediately. You may also want to have small bowls of teriyaki sauce, soy sauce and chiu chow chilli oil for your guests if they would like more.
Share this recipe from Aubergine, Eggplant. You Say Tomater, I say Tomato! with your friends and groups
Nenhum comentário:
Postar um comentário