Perfect for barbecuing, these lime and chilli infused aubergines with a crunchy peanut and coriander topping are a great vegetable and gluten-free addition to an al fresco feast.
Using a sharp knife, deeply score the flesh of each aubergine in a diamond pattern. Squeeze to open up the cuts.
In a small bowl, combine the sesame oil, 1 tbsp coriander and the lime juice. Brush the mixture over each aubergine, pushing it into the cuts. Scatter over the spring onions and chilli. Wrap each aubergine in oiled foil and barbecue, among the coals, for 30 minutes, or until softened and cooked through.
Unwrap the aubergines and arrange on a serving platter. Scatter over the remaining coriander and peanuts.
Tip: Jazz up barbecued corn on the cob by mixing butter with lime zest. Brush over the hot cobs before serving.
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