The sweet, sour and chilli flavours of Nonya Secrets Surani Sauce goes very well with this vegetable and is so simple to prepare. I love aubergine, but I find it absorbs too much oil when stir-frying. One way of getting around this problem is to barbeque the aubergines.
Heat the charcoal in your barbeque before starting to cook.
Cut the aubergines in half across their lengths.
Score the surface of the cut side with criss-cross incisions.
Dilute the Surani Sauce with water and brush over the aubergine.
Place the aubergines in kitchen foil and cook over the charcoal grill until the aubergines are soft enough to scoop out with a spoon.
Transfer the aubergines onto a serving plate.