Learn . Laugh . Eat

Hoisin & Chilli Aubergine

Prep:

Cook:

Perfectly cooked aubergine packed with flavour thanks to Jeremy's ultimate BBQ marinade

  • 1 whole aubergine

The Paste

  • 2 tbsp hoisin sauce

  • 2 tbsp gochujang

  • 2 tbsp rice wine

The Sauce

  • Slice the aubergine in half and score deeply into the inside flesh of the aubergine.

  • Mix ‘The Paste’ together and spread over the scored flesh of each half.

  • Pour ‘The Sauce’ over the top

Cooking

Create a foil ‘boat’ and place the aubergine skin side down in the boat. Grill on a medium - high heat for roughly 10-15 minutes on the BBQ with the lid closed to cook through


  • 1 whole aubergine

The Paste

  • 2 tbsp hoisin sauce

  • 2 tbsp gochujang

  • 2 tbsp rice wine

The Sauce


  • Slice the aubergine in half and score deeply into the inside flesh of the aubergine.

  • Mix ‘The Paste’ together and spread over the scored flesh of each half.

  • Pour ‘The Sauce’ over the top

Cooking

Create a foil ‘boat’ and place the aubergine skin side down in the boat. Grill on a medium - high heat for roughly 10-15 minutes on the BBQ with the lid closed to cook through

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