Sticky aubergine and peanut salad | Jamie Oliver Cookbook Club recipes
This easy dinner recipe from Max La Manna requires little prep but delivers big flavour. Smoky, charred aubergine coated in a sticky maple-sriracha glaze – joy.
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Ingredients
- 2 aubergines
- 2 tbsp soy sauce or tamari
- 2 tbsp maple syrup
- 1 tbsp sriracha
- 2 tbsp sesame oil
- Sweet and spicy peanut sauce
- 2 tbsp peanut butter, either smooth or crunchy
- zest and juice of 1–2 limes
- 1 tbsp maple syrup
- 50g peanuts, roughly chopped
- 4 tbsp chopped fresh coriander
- 4 tbsp chopped fresh mint
- 3 spring onions, thinly sliced
- 1 red chilli, thinly sliced
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