Lime and chilli aubergines with peanuts recipe

Name: Lime and chilli aubergines with peanuts
Yield: Serves 6
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

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

Shop your ingredients

Tesco Aubergine Each
Aldi Price Match
3 aubergines, halved lengthways
£0.95
£0.95/each
Tesco Toasted Sesame Oil 250Ml
2 tbsp sesame oil
£2.65
£10.60/litre
Tesco Fresh Cut Coriander 30G
Aldi Price Match
3 tbsp chopped fresh coriander
£0.50
£16.67/kg
Tesco Limes Each
Aldi Price Match
2 limes, juiced (see tip for making use of the lime zest)
£0.23
£0.23/each
Tesco Bunched Spring Onions 100G
3 spring onions, finely chopped
£0.69
£6.90/kg
Tesco Red Chillies 60G
Aldi Price Match
2 red chillies, deseeded and chopped
£0.51
£8.50/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
oil, for brushing
£1.45
£1.45/litre
Tesco Dry Roasted Peanuts 200G
50g (2oz) dry roasted peanuts, roughly chopped
£1.40
£7.00/kg

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.