Tamarind, teriyaki and chilli oil barbecued aubergine

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
share recipe:

Ingredients

Metric

Imperial

Tamarind, teriyaki and chilli oil barbecued aubergine

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
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
First published in 2018
share recipe:

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.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Aubergine
Aubergine
Aubergine
Aubergine
Barbecue
Barbecue
Couscous
Couscous
Alfred Prasad
Alfred Prasad
Load more