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




Tamarind, teriyaki and chilli oil barbecued aubergine


  • Barbecue or chargrill pan


Trim both ends of the aubergine then cut into 3cm thick rounds. Score a crisscross pattern in each side to a 1cm depth
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
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
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
First published in 2018

Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.

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