Griddled Aubergine and Peanut Salad
This dish has so many delicious 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.
Serves 2
Ingredients
- 2 small aubergines, sliced lengthways
- 1 tbsp toasted sesame oil
- 1 tbsp dark soy sauce
- 1 tbsp dark soy sauce
- 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
To serve
- 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.
All recipes extracted from Rainbow Bowls by Niki Webster (Pop Press, £12.99). Photography by Niki Webster.
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