Grilled Aubergine Panang

Cooking time: 20-25 minutes

Servings: 3

Ingredients:

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

Method:

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!

Enjoy!