Posted on Fri 2nd August 2019
Hoisin & Chilli Aubergine
Perfectly cooked aubergine packed with flavour thanks to Jeremy's ultimate BBQ marinade
Cuisine
Chinese
Time
30 mins
Servings
2 people
Ingredients
- 1 whole aubergine
The Paste
- 2 tbsp hoisin sauce
- 2 tbsp gochujang
- 2 tbsp rice wine
The Sauce
- 4-5 tbsp ultimate BBQ marinade
Method
Preparation
1. Slice the aubergine in half and score deeply into the inside flesh of the aubergine.
2. Mix ‘The Paste’ together and spread over the scored flesh of each half.
3. Pour ‘The Sauce’ over the top
Cooking
4. 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
Explore our award-winning cookware range today!
How to cook Hoisin & Chilli Aubergine
Check out our Cooking Classes
The Korean Table with Da-Hae West
£115.00Menu: Japchae, Gamja Jorim, Baechu Muchim, Namul, Mu Saeng Chae
12 Spaces Left
Korean Bibimbap (3hr)
£115.00Menu: Korean Haemul Pajeon, Yak Gochujang, Beef Bibimbap, Kimchi
5 Spaces Left
Full Day Thai Cuisine (6hr)
£195.00Menu: Som Tam Salad, Grilled Pork, Thai Green Chicken Curry, Thai Pork Larb, Pad Thai, Coconut Rice
2 Spaces Left
Full Day Chinese Banquet
£195.00Menu: Jiao Zi, Vegetable Chow Mein, Hunan Spicy Beef, Steamed Sea Bass with Chilli & Crushed Soybeans, Stir Fried Green Beans with Chilli Hoisin
10 Spaces Left
Dim Sum and Bao (3hr)
£115.00Menu: BBQ Chicken Bao, Siu Mai, Custard Bao, Pork Wontons
4 Spaces Left
Seafood and Fish Cookery Course (3hr)
£115.00Menu: Prawn Wontons, Sweet and Sour Squid, Egg Fried Rice, Steamed Sea Bass with Chilli & Crushed Soybeans
2 Spaces Left
Thai Cookery with Yui Miles
£115.00Menu: Chiang Mai noodle curry (Khao Soi) , Glass noodles Thai spicy salad (yum woon sen), Thai money bag (serve with rice)
6 Spaces Left