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Tamarind, teriyaki and chilli oil barbecued aubergine

PT20M

PT1H

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Tamarind, teriyaki and chilli oil barbecued aubergine

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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
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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Tamarind, teriyaki and chilli oil barbecued aubergine

 
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