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Griddled Aubergine Peanut Salad

by Niki Webster from Rainbow Bowls

This substantial vegan griddled aubergine salad is brimming with flavour thanks to a punchy nutty dressing.

Introduction

This dish has all my favourite flavours – smoky griddled aubergine, fresh and juicy cucumber, salted peanuts and lashings of gorgeously nutty sauce. Don’t skimp on the dressing! And if you do have any left over, use it to drizzle on roast veg to make them even more delicious.

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Ingredients

2 small aubergines, sliced lengthways
1 tbsp toasted sesame oil
1 tbsp dark soy sauce
250g cooked basmati rice
4 mini cucumbers or ½ cucumber, crushed and roughly chopped
2 spring onions, sliced
Handful of fresh coriander
Handful of salted peanuts
For the peanut dressing:
2 tbsp soy sauce
1 tbsp sriracha
2 tbsp toasted sesame oil
5 tbsp coconut milk
2 tsp maple syrup
1 tsp brown rice miso paste
2 tbsp chunky peanut butter
1 tsp garlic granules
juice of ½ lime

Method

Add the sliced aubergines, toasted sesame oil and soy sauce to a bowl and toss to combine.

Heat a griddle pan on a medium heat and place a few slices of the aubergine in the pan. Turn a few times until charred and cooked through. Remove to a plate and keep warm. Repeat with the remaining slices.

To make the peanut dressing, add all the ingredients to a jar and stir to combine.

Serve the cooked rice topped with the charred aubergine slices, crushed cucumbers, spring onions, coriander, salted peanuts and lots of the dressing.

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