Summer grilled marinated aubergines with garlic, spices and maple syrup, indulge as a lettuce wrap with a peanut dipping sauce. Enjoy a side of Air-Fryer seasoned potato wedges with sour cream and ketchup!
SERVES 4
INGREDIENTS:
3 large Aubergines (slice length-ways 1cm thick)
Lettuce leaves and salad leaves of your choice
1 clove Garlic
1 stick Lemongrass
2 tsp red chilli flakes you can add more!
1 tsp black pepper
1 tsp salt (or to taste)
1 tbsp Mexican spice mix
2 tsp Sesame oil
2 tbsp maple syrup
2 tbsp soy sauce
1/2 cup Orzo boiled (Orzo is pasta shaped like rice)
1/2 cup toasted peanuts
INGREDIENTS for peanut dipping sauce:
1 stick Lemon grass finely chopped
2 clove Garlic finely chopped
80ml Soy sauce
60g Peanut butter
2 tbsp vegetable oil
METHOD:
Mix together in a bowl to make a paste for marinade, garlic, lemongrass, red chilli flakes, mexican mix, black pepper, sesame oil, maple syrup. soy sauce.
Place aubergine slices in a tray and brush both sides with the marinade and leave for 30 minutes, the longer you leave it its better.
After the marination time grill the aubergine slices on electric grill, the stove on chargrill pan or BBQ.
To make dipping sauce, pound the lemon grass, garlic until smooth, then add all remaining ingredients and stir well.
To serve this salad, place a few lettuce leaves on a plate, place the aubergine slices, sprinkle the orzo and toasted peanuts (optional). Roll up in lettuce leaves and dip into peanut dipping sauce. YUM!
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