Veggie BBQs can be both simple and delicious – we’re all a fan of a glazed veggie skewer but why not impress veggie guests with this no-fuss chargrilled aubergine?
Light the barbecue (alternatively you can cook under a hot grill). Score the flesh of the aubergine. Mix together the Smoky Chilli Sauce and maple syrup. Brush the skins of the aubergines with oil. Brush half of the chilli sauce mixture onto the cut sides, making sure it gets into all the score lines. Leave to marinate for 15 mins (no longer or you’ll get soggy aubergines).
Barbecue, skin side down, for 10 mins until the flesh is cooked and then baste the scored side with more of the chilli sauce mixture. Turn the aubergines over and barbecue flesh side down for around 4 mins until browned. Check the aubergines to make sure they’re not sticking to the BBQ grill.
Brush any remaining sauce mixture onto the aubergines and top with the nuts, spring onions and coriander.
3 aubergines, halved length ways
150ml Smoky Chilli Sauce
2 tbsp maple syrup
1 tsp vegetable oil
35g salted peanuts, roughly chopped
2 spring onions, sliced
small handful fresh coriander, roughly chopped