sweet spicy soy eggplant with zingy lime yoghurt
the side dish so moreish it challenges your dinner etiquette
ingredients
3 or 4 eggplants
Olive oil
Salt
for the glaze
4 tbsp kecap manis
2 tbsp soy sauce
Juice of 1 lime
2 tsp sesame oil
2 tsp chilli crisp
1-2 cloves garlic, grated
1 tbsp grated ginger
for the yoghurt and garnish
1 cup Greek yoghurt
Zest and juice of 1 lime
Chopped mint or coriander
Fried shallots
method
Halve eggplant and score the undersides. Heat the oven to 220°C. Place the eggplant cut side down on a tray, drizzle generously with olive oil and roast until deeply golden and tender, about 25–30 minutes.
While the eggplant cooks, whisk together the kecap manis, soy sauce, sesame oil, lime juice, garlic and ginger.
Turn eggplant cut side up. Brush or spoon the glaze over the hot roasted eggplant and return to the oven for 5–8 minutes until sticky and caramelised at the edges.
Spread lime yoghurt on a serving plate. Place hot sticky eggplant over and top with fried shallots, fresh herbs and lime zest.
