Five-Spice Aubergine Wedges with Pak Choi and Lime

Name: Rukmini Iyer Five-Spice Aubergine Wedges | Easy BBQ Recipes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 3 aubergines, cut into eighths; 3 tsp Chinese five-spice; 1½ tsp, plus more to taste sea salt flakes; 4 pak choi, halved; olive or other neutral oil, for brushing; 2 limes, juice only; A handful of chopped fresh chives or coriander

by Rukmini Iyer from The Green Barbecue

Quick and easy to make and seasoned generously with five-spice, these vegan aubergine wedges will fast become a summer barbecue favourite.

Vegetarian Vegan Dairy-Free Gluten-Free

Serves 4

Total 35 min

Prep 15 min

Cook 20 min

Easy

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Introduction from Rukmini Iyer

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

3 aubergines, cut into eighths

3 tsp Chinese five-spice

1½ tsp, plus more to taste sea salt flakes

4 pak choi, halved

olive or other neutral oil, for brushing

2 limes, juice only

A handful of chopped fresh chives or coriander

Essential kit

You will need: a barbecue.

Method

Toss the aubergine pieces, five-spice, sea salt flakes and pak choi in a large bowl.

Once your barbecue is good and hot, fish the aubergines out of the bowl, brush them liberally with oil, and barbecue for 3–5 minutes each side until charred and cooked through.

Set the aubergines aside on a platter, then repeat with the pak choi for 2–3 minutes each side until wilted and just cooked through.

Scatter the pak choi over the aubergines, dress with the lime juice, taste and add sea salt flakes as needed, then serve scattered with the chopped chives or coriander.

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