for 4 portions

Aubergine skewers

2 tbsp	rice vinegar
2 tbsp	peanut oil
2 tbsp	soy sauce
2 tbsp	liquid honey
1 tbsp	sesame seeds
60 g	peanut butter
1	lime, rinsed with hot water; use grated zest and 2 tbsp of juice
2	garlic cloves, finely chopped
1	red chilli, deseeded, finely chopped
a little	pepper
2	aubergines, cut into approx. 4 cm pieces
8	long wooden skewers *-*

Rice

300 g	basmati rice
1 tbsp	peanut oil
20 g	ginger, finely chopped
1 tsp	salt
5 dl	water

To serve

4 sprig	coriander, leaves torn off
50 g	salted peanuts

How it's done

Aubergine skewers

In a bowl, mix the rice vinegar with all the other ingredients up to and including the pepper. Add the aubergines, mix together, cover and leave to marinate for approx. 30 mins. Remove the aubergines from the marinade, thread onto skewers, set aside the remainder of the marinade.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan. Add the rice, ginger and salt, cook briefly. Pour in the water, bring to the boil. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.

Charcoal/gas/electric grill

With the lid down, grill the aubergine skewers over/on a medium heat (approx. 200°C) for approx. 8 mins. on all sides. Place the skewers on a platter, brush with the remainder of the marinade.

To serve

Plate up the aubergine skewers and rice. Sprinkle the coriander and peanuts on top.

Show complete recipe