Sichuan Barbecued Aubergine Rolls with Papaya and Cucumber

Virtually Vegetarian is fast becoming my new favourite cook book despite the fact that it is neither vegetarian or vegan. These little starters/entrees are so full of flavour!

Sichuan Barbecued Aubergine* Rolls with Papaya and Cucumber

Note: Advance preparation required.

3 tbsp red wine vinegar

1 tbsp agave nectar**

1 tbsp kecap manis***

2 tbsp vegetable oil

4 tbsp sesame oil

salt & pepper

2 medium aubergines, cut lengthways into thin slices

1 small green chilli, deseeded and finely sliced

1/2 tsp sesame seeds

1/2 inch ginger root, finely chopped

1 tbsp chopped mint

2 tbsp chopped coriander leaves

1 papaya, peeled & deseeded and cut into small dice

1/2 cucumber, peeled and cut into small dice

Mix together vinegar, agave nectar and oils and season. Marinate the aubergine slices in the mixture overnight.

Remove the slices from the marinade and cook on a barbecue for 2-3 mins on each side****. Slices should be tender and golden. Return them to marinade to cool.

In a bowl mix together the chilli, sesame seeds, ginger, herbs, papaya and cucumber and spoon in a little of the marinade. Season to taste.

Take an aubergine slice and put 1-2 teaspoons of the papaya mixture on one end (the fatter end is easier). Roll it up and place on a dish. Repeat for each of the slices.

* Yes, I call it aubergine now. I have to practise for the morons at Tesco who can't recognise the vegetable by sight.

** Or honey if you hate bees.

*** Sweet Indonesian soy sauce. I spoke about it before here.

**** Due to the fact that it is minus eleven thousand outside and we don't own a barbecue I just put them under our grill for 5 mins on each side.