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Serves: 4
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