Tamarind, teriyaki and chilli oil barbecued aubergine

4
20 minutes

Ingredients

Tamarind, teriyaki and chilli oil barbecued aubergine

  • 2 aubergines
  • 4 tbsp of Lee Kum Kee Teriyaki Sauce
  • 2 tbsp of tamarind paste
  • 1 tbsp of Lee Kum Kee Double Deluxe Soy Sauce
  • 2 tsp Lee Kum Kee Chiu Chow Chilli Oil
  • 1 bunch of coriander, including the stalks, chopped
  • rapeseed oil

Method

1
Trim both ends of the aubergine then cut into 3cm thick rounds. Score a crisscross pattern in each side to a 1cm depth
  • 2 aubergines
2
Mix the remaining ingredients (except the coriander and oil) together in a bowl until well-combined, then rub the marinade liberally into the aubergine pieces. Leave to marinate for an hour or so
  • 2 tsp chilli oil
  • 4 tbsp of teriyaki sauce
  • 2 tbsp of tamarind paste
  • 1 tbsp of double fermented soy sauce
3
When ready to cook, fire up the barbecue and brush the aubergine slices with a little oil. Grill on the barbecue for 5–10 minutes on each side until cooked through and tender
  • rapeseed oil
4
Transfer the aubergine to a serving platter and sprinkle liberally with the chopped coriander. Drizzle over a little extra oil and serve immediately
  • 1 bunch of coriander, including the stalks, chopped