Ingredients

Ingredients

• 4 tbsp olive oil

• 4 aubergines, cut in half lengthways, then into half moons 2.5cm/1in thick

• salt

For the sambal

• 1 tbsp vegetable oil

• 1 onion, grated

• 1 garlic clove, crushed

• 4 bird's-eye chillies, chopped

• 4 tomatoes, chopped

• 2 tsp caster sugar

• 2 tsp dark molasses sugar

To serve

• 100g/3½oz cooked red lentils

• plain yoghurt

• chopped fresh coriander

• 1 lime, cut into wedges

Description

Simon Rimmer’s Fiery Aubergine Starter Makes A Great Début To An Asian-style Meal.

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