for 4 people

Aubergines

1 kg	aubergine, cut into slices approx. 2 cm thick
3 tbsp	olive oil
¾ tsp	salt

Dressing

1 tbsp	rice vinegar
1	lime, the whole juice
1 ½ tbsp	soy sauce
1 tsp	Sriracha sauce
½ tbsp	icing sugar

Salad

1 bunch	Thai basil, torn into pieces
30 g	mixed sprouts

How it's done

Aubergines

Brush the aubergines with oil on both sides, season with salt, and spread them on a baking tray lined with baking paper.

To bake

Approx. 35 mins. in the centre of an oven preheated to 220 °C. Remove, leave to cool slightly.

Dressing

In a small bowl, mix the rice vinegar with all the other ingredients up to and including the icing sugar.

Salad

Arrange the aubergines on a platter, scatter the basil and sprouts on top, drizzle with the dressing.

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