Red Curry–Marinated Japanese Aubergine

Ingredients for Red Curry–Marinated Japanese Aubergine

• 6 Fresno chillies, seeds removed from 3, chopped

• 4 garlic cloves

• 2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated

• 80ml vegetable oil

• 1 tablespoon finely grated peeled ginger

• 1 teaspoon ground cumin

• 1/2 teaspoons sugar

• 1 teaspoon kosher salt, plus more

• 4 Japanese aubergines, halved lengthwise

Purée chillies, garlic, lemongrass, oil, ginger, cumin, sugar, and 1 teaspoon salt in a blender or food processor until smooth. Score cut sides of aubergine in a cross-hatch pattern with the tip of a sharp knife. Coat each aubergine liberally with curry paste; set aside any remaining paste. Let aubergines sit at least 10 minutes and up to 1 hour.

Prepare a grill for medium-high heat. Lightly season aubergines with salt and grill, turning occasionally, until browned and tender, about 5 minutes per side. Serve with reserved curry paste.

Marinade can be made 3 days ahead. Cover and chill.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.