3 medium eggplants
2 spring onions, shredded
2 red chillies thumb-sized, shredded
small bunch coriander
5 tbsp sweet soy sauce (ketjap manis)
2 red chillies thumb-sized, seeded and chopped
3 garlic cloves, finely chopped
3 cm piece ginger, peeled and finely chopped
2 limes, juiced
1 tbsp rice vinegar
2 tbsp sugar
- Thickly slice the eggplants and brush with 3-4 tbsp vegetable oil. Season and grill on a hot barbecue or chargrill pan until black grill marks appear, and they are completely tender. Remove and put on a platter. Wrap the spring onions and chillies in wet kitchen paper and chill for 30 minutes to get crisp. Chop the coriander.
- Mix the dressing ingredients together until the sugar is dissolved. Arrange the eggplants on a platter and pour the dressing over. Scatter the shredded chilli and spring onions over and top with the coriander.