Recipes>Aubergine Recipes
Griddled Aubergine Peanut Salad
by Niki Webster from Rainbow Bowls
Easy
Serves 2
Total 25min
Prep 10min
Cook 15min
This substantial vegan griddled aubergine salad is brimming with flavour thanks to a punchy nutty dressing.
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From the book
Rainbow Bowls
Niki Webster
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Introduction
This dish has all my favourite flavours – smoky griddled aubergine, fresh and juicy cucumber, salted peanuts and lashings of gorgeously nutty sauce. Don’t skimp on the dressing! And if you do have any left over, use it to drizzle on roast veg to make them even more delicious.
Tags
Ingredients
| 2 | small aubergines, sliced lengthways |
|---|---|
| 1 tbsp | toasted sesame oil |
| 1 tbsp | dark soy sauce |
| 250g | cooked basmati rice |
| 4 | mini cucumbers or ½ cucumber, crushed and roughly chopped |
| 2 | spring onions, sliced |
| Handful of | fresh coriander |
| Handful of | salted peanuts |
| For the peanut dressing: | |
| 2 tbsp | soy sauce |
| 1 tbsp | sriracha |
| 2 tbsp | toasted sesame oil |
| 5 tbsp | coconut milk |
| 2 tsp | maple syrup |
| 1 tsp | brown rice miso paste |
| 2 tbsp | chunky peanut butter |
| 1 tsp | garlic granules |
| juice of ½ lime |
Method
Add the sliced aubergines, toasted sesame oil and soy sauce to a bowl and toss to combine.
Heat a griddle pan on a medium heat and place a few slices of the aubergine in the pan. Turn a few times until charred and cooked through. Remove to a plate and keep warm. Repeat with the remaining slices.
To make the peanut dressing, add all the ingredients to a jar and stir to combine.
Serve the cooked rice topped with the charred aubergine slices, crushed cucumbers, spring onions, coriander, salted peanuts and lots of the dressing.
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Ingredients
Method
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