Grilled Aubergine Panang
Grilled Aubergine Panang
Cooking time: 20-25 minutes
Servings: 3
Ingredients
1/2 bag x Wild Rice Panang curry
2 x Aubergine
1tbsp x Crushed peanuts
1 tsp x Vegetable oil
Method:
- Slice the eggplant in half, lengthwise. The score the side flesh of each half with a knife in a criss-cross pattern
- 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.
- 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.
- 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.
- Place in the oven marked 150c and broil for 5 minutes.
- Plate and serve!