Cuisine
Time
50 mins mins
Servings
2 people people
1. Leaving the skin on, cut the aubergines in half lengthways, then slice into 2cm thick long batons or 5cm chunks. Place them in a mixing bowl and immediately pour over 1–2 tablespoons of vegetable oil. Mix together well.
2. Heat a frying pan over medium heat. Add the aubergine pieces and fry, turning, until golden brown and charred (but not burnt) on both sides. Remove from the heat and set aside.
3. Finely chop the garlic, chilli, and coriander. Mix all the sauce ingredients together in a bowl.
