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Max La Manna’s Sticky Aubergine and Peanut Salad

In this easy vegan dish, aubergines are coated in a sticky soy and maple marinade and popped under a hot grill for a smoky flavour, before being topped with a spicy lime and peanut sauce.

From the book


This is one of my all-time favourite ways to cook aubergine. The trick is to grill the aubergine without any oil for a really intense, smoky, charred flavour. Coated in a sweet, sticky maple-sriracha glaze, it’s lip-smackingly good. With a zesty peanut butter dressing, fresh herbs, crunchy peanuts, spring onions and chilli, this has so much going on! Serve with brown or white rice for a satisfying main course.

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2 aubergines
2 tbsp soy sauce or tamari
2 tbsp maple syrup
1 tbsp sriracha
2 tbsp sesame oil
For the sweet and spicy peanut sauce:
2 tbsp peanut butter, either smooth or crunchy
1 tbsp sriracha
zest and juice of 1-2 limes
1 tbsp maple syrup
To serve:
50g peanuts, roughly chopped
4 tbsp chopped fresh coriander
4 tbsp chopped fresh mint
3 spring onions, thinly sliced
1 red chilli, thinly sliced


Prep time: 15 mins, Cook time: 40 mins, Keeps: Up to 5 days, Freeze: Up to 1 month

Preheat the grill as high as it will go. Slice the aubergines in half lengthways and use a knife to cross hatch the flesh. Grill in a roasting tin for 10 minutes or until charred. Once the aubergine is grilled, remove from the oven and turn the oven to 220˚C/200˚C fan/gas 7.

Meanwhile, whisk together the soy, maple syrup, sriracha and sesame oil. Place the charred aubergine on a baking sheet lined with baking parchment and drizzle with the marinade.

Cover with foil and roast for 20 minutes. Remove the foil cover and spoon any glaze in the tray over the aubergine, then roast for a further 8–10 minutes, uncovered, until very soft and sticky.

Whisk the ingredients for the sweet and spicy peanut sauce with enough water to make it drizzleable consistency.

Once the aubergines are cooked, place on a large platter and drizzle with the sauce. Scatter over the peanuts, coriander, mint, spring onions and red chilli.


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From the book: You Can Cook This!: Simple, satisfying, sustainable veg recipes

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