Grilled Aubergine Panang

Cooking time: 20-25 minutes

Servings: 3



  • 1/2 bag of Wild Rice Panang curry
  • 2 aubergines
  • 1 tbsp crushed peanuts
  • 1 tsp vegetable oil



  1. Slice the eggplant in half lengthwise. Then score the side flesh of each half with a knife in a criss-cross pattern.
  2. Heat the pan with oil over high heat. Place your eggplant halves in the pan with the skin facing down. Cook for a few minutes until the skin begins to brown.
  3. Flip the eggplant over and cook with a lid on the pan for 3-4 minutes, or until thoroughly cooked and the inside flesh has browned.
  4. Take the eggplant halves out of the pan and place them on top of a foil-lined baking sheet with the skin facing down. Add a generous spoonful of Wild Rice Panang sauce and top with peanuts.
  5. Place in the oven preheated to 150°C and broil for 5 minutes.
  6. Plate and serve!



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