Tamarind, teriyaki and chilli oil barbecued aubergine
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This sublimely simple barbecued teriyaki aubergine recipe from Anna Hansen makes a great vegan or vegetarian main dish for a summer barbecue. The marinade is comprised of an unforgettable combination of teriyaki sauce, chilli oil, double fermented soy sauce and tangy tamarind paste for an umami-rich explosion of flavour. Serve with a range of barbecue sides for a real feast.
First published in 2018
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Ingredients
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Imperial
Tamarind, teriyaki and chilli oil barbecued aubergine
- 2 aubergines
- 4 tbsp of teriyaki sauce
- 2 tbsp of tamarind paste
- 1 tbsp of double fermented soy sauce
- 2 tsp chilli oil
- 1 bunch of coriander, including the stalks, chopped
- rapeseed oil
SAVE RECIPE
Equipment
- Barbecue or chargrill pan
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
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
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