Soy-basted brinjal wedges

Ingredients

• 4 large aubergines
• Salt and milled pepper
• 2 Tbsp (30ml) olive oil
• ⅓ cup (80ml) soy sauce
• ⅓ cup (80ml) honey or vegan honey
• 1 Tbsp (15ml) PnP crushed garlic, ginger and chili
• Grated peel of ½ lemon
• 1 packet (250g) wholewheat noodles, cooked
• 2 punnets (125g each) sugar snap peas, blanched
• 2 spring onions, sliced
• Handful sesame seeds
• Sliced chilli and basil, for serving (optional)

Method

1. Cut each aubergine into 4-6 large wedges and place on an oven tray to prepare. 
2. Season and toss in oil, then cook over medium coals for 20-25 minutes (turning every 8-10 minutes). 
3. Whisk soy sauce, honey, ginger, garlic & chilli and lemon together in a saucepan to make basting sauce.  
4. Simmer over coals for 5 minutes to thicken slightly. 
5. Baste brinjals generously with soy basting and return to braai. 
6. Cook for another 10-15 minutes, basting 2-3 times while cooking. 
7. Toss noodles with sugar snap peas, spring onion and sesame seeds. 
8. Top noodles with brinjal wedges. 
9. Serve garnished with chilli and basil. 

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