Grilled Aubergine Panang

Grilled Aubergine Panang

Cooking time: 20-25 minutes
Servings: 3


1/2 bag x Wild Rice Panang curry
2  x  Aubergine
1tbsp x Crushed peanuts
1 tsp x Vegetable oil


  1. Slice the eggplant in half, lengthwise. The score the side flesh of each half with a knife in a criss-cross pattern
  2. High heat the pan with oil. 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 on for 3-4 minutes- until thoroughly cooked and the inside flesh has browned.
  4. Take eggplant halves out of the pan and place them on top of a foil lined baking sheet with the skin facing down. Add generous spoonful of Wild Rice Panang sauce, top with peanuts.
  5. Place in the oven marked 150c and broil for 5 minutes.
  6. Plate and serve!

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