Grilled Prawn and Aubergine Salad

Barbecued aubergines and prawns combine with a tasty Thai-style salad in Ross Burden's stylish recipe
By Ross Burden
Grilled Prawn and Aubergine Salad
  • Rating:
  • Serves: 1 as a main course or 2 as a starter
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus cooling
  • Effort: easy



  • 1 large aubergine
  • 8 large prawns, shelled and de-veined
  • 10 Thai shallots, finely sliced
  • 2 spring onions, shredded
  • 1 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 1 large red chilli, finely chopped
  • handful of coriander leaves


1. Prick the aubergine. Cook it on a hot barbecue until softened.

2. Set aside to cool, peel and chop.

3. Meanwhile, grill the prawns on the barbecue until they turn pink and opaque, a matter of minutes.

4. In a large bowl, toss together the aubergine, prawns, shallots, spring onions, lime juice, fish sauce, sugar, chilli and coriander. Serve.

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