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Griddled Aubergine Salad with Nuoc Cham

Chargrilled aubergine wedges served with a spicy chilli-garlic nuoc cham dressing and toasted cumin-infused yoghurt.

VegetarianHealthySpicySaladAubergine

Estimated Nutrition

Per Serving Total
Calories 195.6 kcals 782.4 kcals
Carbohydrates 28.9 grams 115.6 grams
Fat 8.1 grams 32.5 grams
Protein 5 grams 19.8 grams
Cook Time
20 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
75
ml
Rice Wine Vinegar
Dairy
100
ml
Plain Yoghurt
Fruits
1
piece
Lime
Juice only
5
piece
Lemon
Juice only
Liquids
75
ml
Water
NutsSeeds
1
pinch
Salt
5
clove
Garlic
1
tbsp
Cumin Seeds
OilsFats
15
ml
Vegetable Oil
For brushing when griddling
Vegetables
4
piece
Aubergine
Cut into wedges or chunks
10
piece
Red Chilli
Small, stalks removed

Steps

  • Toss aubergines in a bowl with oil, lime juice, and salt.
  • Chargrill aubergine batches in a hot griddle pan until marked.
  • Blend chillies and garlic into a paste for the nuoc cham.
  • Add lemon juice, vinegar, and water to the paste and blend again.
  • Dry-fry cumin seeds until fragrant and crush with a mortar.
  • Stir the crushed cumin into the yoghurt.
  • Plate aubergines, drizzle with nuoc cham, and top with yoghurt.