Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
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Five-Spice Aubergine Wedges with Pak Choi and Lime
Introduction
Chinese five-spice gives a wonderful earthy flavour to these aubergines – paired with crisp, charred pak choi and a light dressing, this makes an easy, flavourful platter.
Ingredients
| aubergines, cut into eighths | |
| Chinese five-spice | |
| sea salt flakes | |
| pak choi, halved | |
| olive or other neutral oil, for brushing | |
| limes, juice only | |
| chopped fresh chives or coriander |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
