BBQ Eggplant with Black Vinigarette

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Overview

Super Easy and delicious this is a great dish to add an extra layer of healthy veg to your BBQ’s.

Melt 60 grams nuttelex. Slice eggplants to desired thickness and brush with the melted Nuttelex.
Chop each spring onion into 3 portions (remove top and tail) then slice each portion lengthways to create thin long ribbons and toss in a bowl of iced water to curl.
Heat barbecue or griddle-pan to high and place eggplants across the grill (to get lovely charcoal lines) for 4 minutes each side or grill marks are visible.
Next, melt remaining Nuttelex and set aside to cool slightly. While this cools, quickly toast sesame seeds till lightly browned and fragrant in a dry hot pan then set aside. Now, drain the onion curls and also set aside in a small bowl.
Take the melted Nuttelex and whisk in the black bean paste, ginger and vinegar until well combined.
Plate the charred eggplant then top with onion curls and spoon over dressing. Sprinkle with toasted sesame seeds to serve.