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Trob Dott Banlae
Vegetarain Grilled Aubergine

Trob Dott Ott Sach
Vegetarian Grilled Aubergine

This is my family’s favourite dish. It is simple, tasty and easy to prepare. The aubergine (eggplant) develops a lovely smoky flavour when grilled. I hope both vegetarian and meat-eating people would agree that this refreshing dish is a good choice for a starter or a light lunch. I can guarantee you that this is one of the dishes that could keep your weight in check.

Did you know …

In addition to containing a host of vitamins and minerals, aubergines (eggplant) also contain important antioxidants especially when eaten raw with the skin on. It is claimed to help reduce the risk of cancer, lose weight and improve skin tone.  Follow the link below to view a PowerPoint slide show to learn more about its health benefits:


Serves 4 


Asian or regular aubergines1 (eggplant / brinjals) 6 - about 900g (2 lb)
Shallots 2 - peeled and very thinly sliced
Spring onion (scallions) 1 - thinly sliced into rings (green part only)
Boiled eggs 2 – peeled and roughly chopped
Red bird’s eye chillies 2 – cut into rings
Sweet lime dressing ½ cup (see recipe)
Coriander leaves (cilantro) 2 sprigs – leaves separated from stems, for garnish 


1 - Prick the aubergines (eggplant) with the tip of a knife or fork. Grill them over a charcoal fire or on a griddle pan for 15-20 minutes depending on the size of the fruits. Turn them from side to side to ensure that they are evenly cooked or until the skin is charred and the flesh is soft. (Alternatively, you can roast them in a preheated oven at 190ºC/375ºF/Gas 5 for around 25-35 minutes -depending upon the size). Allow to cool slightly, then peel off and discard the skins2, and cut into 3 cm (1.5 inch) pieces. Arrange on a serving plate, cover and keep warm. 

2 - Sprinkle shallots, spring onion, boiled eggs and chillies over the cooked aubergines (eggplant). Then spoon over the sweet lime dressing. Garnish with coriander leaves and serve with steamed rice (or some toasts if served as a starter). 


1  If not available, use normal aubergines which are normally much larger than their Asian counterparts. Therefore, 3-4 of them, depending upon sizes,  should be sufficient for this recipe. 

2  When peeling off the charred skin of the aubergines (eggplant), it is normal that some black spots remain on the flesh, these are harmless and are safe to eat. Do not wash as they will become soggy and their smoky flavour will disappear.