Instructions: Trim the ends of the aubergines, then cut each one lengthways into 6-8 pieces. In a rectangular dish, combine 2tbsp of the cooking oil, the soy sauce, and vinegar, then add the aubergine.

Marinate for 1 hour, turning the vegetables every 15 minutes. Brush the aubergines and peppers with oil and chargrill for about 4 minutes on each side, until browned and softened.

Coarsely chop the aubergine and peppers. In a small bowl, combine the aubergine, peppers, remaining 2tbsp cooking oil, lime juice, sugar, fish sauce, chilli sauce, spring onion, coriander, mint, ginger and the minced garlic.

Set aside at room temperature.

This recipe can be prepared up to 8
hours prior to serving.

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