Mix the crab meat with the ginger, lemon grass and half the lime juice. Slice the aubergine thinly, lengthways, and score the skin with a fine criss-cross pattern. Grill under a high heat for 5 minutes, on each side, until golden. Remove and cool.
Slice the courgettes and orange pepper very thinly (a mandolin gives the best results). Then mix the orange pepper with the crab meat.
Chop the dill and toss with the courgette and remaining lime juice and ground pepper. Divide between the plates.
Place an aubergine slice alongside and top with the crab mix.
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