Sticky Aubergine and Peanut Salad

by Max La Manna
Star 4.8
    10m prep time
    50m total time
    Easy level
    12 ingredients

This is one of my all-time favourite ways to cook aubergine. The trick is to grill the aubergine without any oil for a really intense, smoky, charred flavour. Coated in a sweet, sticky maple-sriracha glaze, it’s lip-smackingly good. With a zesty peanut butter dressing, fresh herbs, crunchy peanuts, spring onions and chilli, this has so much going on! Serve with brown or white rice for a satisfying main course.

Method

Based on 2 servings, adjust as needed.

Step 1

Preheat the grill as high as it will go. Slice the aubergines in half lengthways and use a knife to cross-hatch the flesh. Grill in a roasting tin for 10 minutes or until charred. Once the aubergine is grilled, remove from the oven and turn the oven to 220 ̊C/200 ̊C fan/gas 7.

Step 2

Meanwhile, whisk together the soy, two-thirds of the maple syrup, half of the siracha and sesame oil. Place the charred aubergine on a baking sheet lined with baking parchment and drizzle with the marinade. Cover with foil and roast for 20 minutes. Remove the foil cover and spoon any glaze in the tray over the aubergine, then roast for a further 8–10 minutes, uncovered, until very soft and sticky.

Step 3

For the sweet and spicy peanut sauce, whisk the peanut butter, remaining sriracha, lime juice and zest and the remaining maple syrup. Add enough water to make it drizzleable consistency.

Step 4

Once the aubergines are cooked, place on a large platter and drizzle with the spicy peanut sauce. Scatter over the chopped peanuts, coriander, mint, sliced spring onions and sliced red chilli.
  • Ingredients
  • Based on 2 servings
  • 2tbsp Soy Sauce, or tamari 1 x Sainsbury's Soy Sauce Reduced Salt 150ml
  • 2tbsp Sriracha 1 x Sainsbury's Sriracha Hot Sauce 300g
  • 4tbsp Fresh Coriander, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 3tbsp Maple Syrup, or honey 1 x Clarks Original Maple Syrup with Carob Syrup 180ml
  • 2 Aubergines 2 x Sainsbury's Aubergine
  • 50g Peanuts, roughly chopped 1 x Stamford Street Co. Salted Peanuts 200g
  • 4tbsp Fresh Mint, chopped 1 x Sainsbury's Fresh Packed Mint 30g
  • 3 Spring Onions, thinly sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 2 Limes, zest and juice 2 x Sainsbury's Limes x1
  • 2tbsp Peanut Butter, either smooth or crunchy 1 x Sainsbury's Smooth Peanut Butter 340g
  • 1 Red Chilli, thinly sliced 1 x Sainsbury's Bird Eye Chillies (Red or Green) 20g
  • 2tbsp Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
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