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Ingredientes
- 3 x Aubergines
- 3 x Red peppers, roasted and peeled
- 3 fl ounce Veg. oil
- 1 x 3 fluid ounc soy sauce
- 3 fl ounce Unseasoned Japanese rice vinegar
- 3 Tbsp. Freshly squeezed lime juice
- 2 Tbsp. Brown sugar
- 2 Tbsp. Fish sauce
- 1 tsp Asian chilli sauce
- 2 Tbsp. Chopped spring onion
- 3 Tbsp. Fresh coriander, minced, plus extra for garnish
- 3 Tbsp. Minced mint
- 2 Tbsp. Very finely chopped fresh ginger
- 2 x Cloves garlic, finely chopped Salt and freshly grnd black pepper, to taste
Direcciones
- Trim the ends of the aubergines, then cut each one lengthways into 6-8 pcs. In a rectangular dish, combine 2tbsp of the veg. oil, the soy sauce, and vinegar, then add in the aubergine.
- Marinate for 1 hour, turning the vegetables every 15 min. Brush the aubergines and peppers with oil and chargrill for about 4 min on each side, till browned and softened.
- Coarsely chop the aubergine and peppers. In a small bowl, combine the aubergine, peppers, remaining 2tbsp veg. oil, lime juice, sugar, fish sauce, chilli sauce, spring onion, coriander, mint, ginger and the chopped garlic.
- Set aside at room temperature.
- This recipe can be prepared up to 8hours prior to serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1650g | |
| Calories 1276 | |
| Calories from Fat 771 | 60% |
| Total Fat 87.51g | 109% |
| Saturated Fat 6.69g | 27% |
| Trans Fat 2.11g | |
| Cholesterol 0mg | 0% |
| Sodium 2864mg | 119% |
| Potassium 3698mg | 106% |
| Total Carbs 126.63g | 34% |
| Dietary Fiber 51.6g | 172% |
| Sugars 67.72g | 45% |
| Protein 19.08g | 31% |
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