Lime and chilli aubergines with peanuts recipe
Perfect for barbecuing, these lime and chilli infused aubergines with a crunchy peanut and coriander topping are a great vegetable and gluten-free addition to an al fresco feast.
See method- Serves 6
- 10 mins to prepare and 30 mins to cook
- 134 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 3 aubergines, halved lengthways
- 2 tbsp sesame oil
- 3 tbsp chopped fresh coriander
- 2 limes, juiced (see tip for making use of the lime zest)
- 3 spring onions, finely chopped
- 2 red chillies, deseeded and chopped
- oil, for brushing
- 50g (2oz) dry roasted peanuts, roughly chopped
Each serving contains
- Energy
- 555kJ 134.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 3g
of the Reference intake
Carbohydrate 3.2gProtein 3.2gFibre 0.8g
Method
- Using a sharp knife, deeply score the flesh of each auberginein a diamond pattern. Squeeze to open up the cuts.
- In a small bowl, combine the sesame oil, 1 tbsp coriander and the lime juice. Brush the mixture over each aubergine, pushing it into the cuts. Scatter over the spring onions andchilli. Wrap each aubergine in oiled foil and barbecue, among the coals, for 30 minutes, or until softened and cooked through.
- Unwrap the aubergines and arrange on a serving platter. Scatter over the remaining coriander and peanuts.
- See more Barbecue recipes
