Las barbacoas vegetarianas pueden ser simples y deliciosas: todos somos fanáticos de un pincho de verduras glaseadas, pero ¿por qué no impresionar a los huéspedes vegetarianos con esta berenjena a la parrilla sin complicaciones?
Method:
Light the barbecue (alternatively you can cook under a hot grill). Score the flesh of the aubergine. Mix together the Smokin Chipotle Sauce, maple syrup and Sticky Barbecue Sauce. Brush the skins of the aubergines with oil. Brush half of the chilli sauce mixture onto the cut sides, making sure it gets into all the score lines. Leave to marinate for 15 mins (no longer or you’ll get soggy aubergines).
Barbecue, skin side down, for 10 mins until the flesh is cooked and then baste the scored side with more of the chilli sauce mixture. Turn the aubergines over and barbecue flesh side down for around 4 mins until browned. Check the aubergines to make sure they’re not sticking to the BBQ grill.
Brush any remaining sauce mixture onto the aubergines and top with the nuts, spring onions and coriander.
Serves: 3
Ingredients:
- 3 Aubergines, halved length ways
- 100ml Smokin Chipotle Sauce
- 2 tbsp Maple syrup
- 1 tsp Vegetable oil
- 50ml Sticky Barbecue Sauce
- 35g Salted peanuts, roughly chopped
- 2 Spring onions, sliced
- Small handful fresh coriander, roughly chopped
