BBQ Aubergine with Chilli Buttermilk & Herb Sauce
Our bbq aubergines are spicy and delightful. We love them as a summer side when we crank up the bbq. Use DYC white vinegar to make the buttermilk for the dressing!2 aubergines
For The Mint, Coriander Sauce:
1/4 cup Olivado Chilli Avocado Oil, plus extra for the BBQ
¼ cup Superb Herb Mint, finely chopped
¼ cup Superb Herb Coriander, finely chopped
2 tbsp DYC Apple Cider Vinegar
1 tbsp Airborne Classic Manuka Multifloral Honey, melted
1 garlic clove, crushed
Mrs Rogers Himalayan Pink Salt & Gourmet Pepper
For The Dressing:
½ cup buttermilk (make this with 1/2 cup of milk and 1/2 tablespoon of DYC white vinegar - mix and leave to stand for 5 minutes before using)
½ cup De Winkel Plain Unsweetened Yoghurt
2 tbsp sriracha, or to taste
Garnish
½ cup pomegranate seeds
Extra Superb Herb Mint