Ingredients

Method

• 3 large brinjals
• ½ cup soya sauce
• 2 T olive oil
• 2 green chillies, thinly sliced
• 1 X 5cm piece ginger, grated
• 1 T honey

Method

Ingredients

Preheat the oven to 180°C.

Halve the brinjals lengthways, score the surfaces in a criss-cross pattern and arrange in a deep baking dish.

Drizzle with soya sauce, olive oil, green chillies, grated ginger, garlic and honey.

Season to taste and roast for 15-20 minutes, basting occasionally, until tender and caramelised.

Serve with a coconut-based curry such as caramelised leek-and-chicken coconut curry.