AUBERGINE WITH COCONUT AND CHILLIES
Ingredients
1 large aubergine
For Marinade
1 stick lemon grass (optional)
2 hot chillies, seeded
1 clove garlic,peeled
50g sachet creamed coconut
10-15ml fish sauce (optional)
Juice and zest of 1 lime
Source: Nigel Slater
Method
Cut the aubergine in half across the fruit, then slice each half into 4-5 pieces lengthways or cut each half into wedges.
Make the marinade.
If using lemongrass peel away the outer layers, cut the core into thin slices.
Place in a small food processor with the creamed coconut, peeled garlic and seeded chillies.
Puree briefly - you may need to add a little olive oil to get the blades going.
Add the fish sauce with lime zest and juice, puree again.
Don't worry if not smooth.
Place the aubergine slices in a bowl and coat well with the marinade.
Leave as long as you can an hour is good, I had about half and hour, due to a late start.
I cook these on the bbq, place on a medium grill along with the chicken, the marinade sets on the aubergine slices and makes them easier to handle on the grill.
Cook till the aubergine slices are soft and golden, try not to let them burn, easy to do if coals too hot.
Serve with your bbq meat.