Name: Japanese BBQ Aubergine
Yield: 4
Ingredients: 4 large aubergines; 100ml sesame oil or rapeseed oil; 50g fresh ginger, peeled and sliced; 50g fresh garlic, peeled and sliced; 100ml soy sauce; 100ml honey; 100 ml sesame oil or rapeseed oil; 2 limes, zest and juice; Pinch of chilli; 1 tsp salt; 1/2 tsp black pepper

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Serves: 4

Ingredients Method

What you'll need

4 large aubergines
100ml sesame oil or rapeseed oil

For the Sauce

50g fresh ginger, peeled and sliced
50g fresh garlic, peeled and sliced

100ml soy sauce
100ml honey
100 ml sesame oil or rapeseed oil
2 limes, zest and juice
Pinch of chilli

1 tsp salt
1/2 tsp black pepper

Method

Cut the aubergine into thick slices or cut into 1” cubes and put on skewers

Before cooking, brush the aubergine with oil and season (when grilled this will make it crispy on the outside but soft in the middle)
Grill the aubergine, turning every so often to allow it to get a good colour, a little char will be totally fine
Mix all the other ingredients in a bowl, when the aubergine is nearly finished cooking start brushing the Japanese sauce all over it. Keep some dressing to pour over the aubergine when it’s finished cooking

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