Griddled Indonesian Vegetables with Tomato Sambal
My essential piece of summer kitchen equipment is my griddle. Its versatility means it can be used in the kitchen and on the barbecue.
Serve these delicious griddled vegetables and tomato sambal in a warm bun with griddled lettuce and a squeeze of fresh lime and enjoy al fresco in the summer sunshine.
Griddled Indonesian Vegetables
Dietary: Vegan, Gluten free | Serves 4
- 2 medium aubergines
- 2 corn on the cob
- 100g shitake mushrooms
- 1 tbsp sunflower oil
Coconut lemongrass glaze
- 200ml apple juice
- 1 stick lemongrass, bruised
- 5cm fresh turmeric, sliced
- Juice and zest of 1 lime
- 1 tsp mild chilli flakes
- 2 tsp brown sugar
- 200ml coconut milk
- To make the coconut lemongrass glaze simmer the lemongrass and turmeric in the apple juice for 10 minutes until reduced by half. Add the rest of the glaze ingredients and simmer gently for a further 10 minutes to reduce again by half. Strain out the lemongrass and turmeric before basting the vegetables.
- Cut theauberginesin halflengthways and score a crisscross pattern into the flesh, avoiding cutting through the skin.
- Pre-heat the griddle pan.
- Rub the aubergines with a drizzle of oil and place the aubergines on the hot griddle pan cut side down to create charred lines, turn over to cook the underside
- Place the corn on the cob on the griddle pan, turning until you have charred sections all over.
- When the corn is done and the aubergines have been turned to the cut side up, place the shitake mushroom on the griddle pan and cook for a minute.
- Baste all the vegetables with the coconut glaze and continue cooking for a minute. The corn with need turning but keep the aubergine cut side up and allow the glaze to sink into the aubergine flesh. When they are all well charred remove them from the griddle pan.
- 2 tomatoes, diced
- 2 tbsp chopped mint
- 2 tbsp chopped basil
- 2 tbsp peanuts, roasted and chopped
- 2 red chilli, deseeded and chopped
- 2 shallots, finely diced
- 1 lime, juiced
- Pinch of salt
- Mix all the ingredients together and add salt to taste.
- Brush the quartered lettuce with the coconut lemon glaze, place on the griddle pan and with tongs turn over quickly as they don’t take long to cook.
Delicious food photography by Rob Wicks of Eat Pictures. Recipe also featured in the August issue of Vegetarian Living.
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