• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsSilicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1kg eggplants, cut into 1cm rounds

  2. 250g snowpeas, blanched

  3. 2 Lebanese cucumbers, thinly sliced

  4. 1 punnet cherry tomatoes, halved

  5. 1 small red onion, halved, thinly sliced

  6. 1 tablespoon snipped chives

  7. 2 tablespoons chopped mint

  8. cup roasted peanuts

  9. 8 kaffir lime leaves, cut into thin strips

  10. cup fresh lime juice

  11. cup soy sauce

  12. 1 hot red chilli, finely chopped

  13. 1 tablespoon brown sugar

  14. 1 clove garlic, finely chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven grill. Place rack 10cm below.

  2. Mix dressing ingredients together.

  3. Place eggplant slices on the grill tray. Brush with oil; season with salt and pepper. Grill for 4 minutes, until golden. Turn over, oil and season. Grill for 4 minutes. (Repeat until all eggplant is cooked.) Drizzle with 2 tablespoons of the dressing. Let stand for 5 minutes.

  4. Cut eggplant slices, if large, in half. Arrange on a platter with snowpeas, cucumber, tomatoes and onion. Top with dressing. Scatter over chives, mint and peanuts.


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