Griddled Indonesian vegetables with tomato sambal

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Griddled Indonesian vegetables with tomato sambal

Suitable for vegans
Category Main course
Serves 4
Preparation 15 mins
Cooking 30 mins

Rating: Rated 0 / 5 (0 ratings)

These chargrilled veg are coated in a delicious sweet and zesty coconut lemongrass glaze, then served in a classic bun with an Indonesian tomato sambal on the side.


  • 2 medium aubergines
  • 100g shiitake mushrooms
  • 2 baby gem lettuce, quartered
  • 5cm fresh turmeric, sliced
  • juice and zest of 1 lime
  • 2 tsp brown sugar
  • To serve: burger buns, 1 lime, quartered and tomato sambal
  • 2 tbsp chopped mint
  • 2 tbsp peanuts, roasted and chopped
  • 2 shallots, finely diced, juice of 1 lime
  • 2 corn on the cob
  • 1 tbsp sunflower oil
  • For the coconut lemongrass glaze: 1 stick lemongrass, bruised
  • 200ml apple juice
  • 1 tsp mild chilli flakes
  • 200ml coconut milk
  • For tomato sambal: 2 tomatoes, diced
  • 2 tbsp chopped basil
  • 2 red chilli, deseeded and chopped
  • pinch of salt


Stage 1

To make the coconut lemongrass glaze, simmer the lemongrass and turmeric in the apple juice for 10 minutes until reduced by half. Add the rest of the glaze ingredients and simmer gently for a further 10 minutes to reduce again by half. Strain out the lemongrass and turmeric.

Stage 2

Preheat the griddle pan. Cut the aubergines in half lengthways and score a crisscross pattern into the flesh, avoiding cutting through the skin. Rub with a drizzle of oil and place them on the hot griddle pan, cut-side down, to create charred lines. Turn to cook the other side.

Stage 3

Place the corn on the cob on the griddle pan, turning until you have charred sections all over. When the corn is done and the aubergines have been turned to the cut-side up, place the shiitake mushrooms on the griddle pan and cook for 1 minute.

Stage 4

Baste all the vegetables with the coconut glaze and continue cooking for 1 minute. The corn will need turning, but keep the aubergine cut-side up and allow the glaze to sink into the flesh. When the vegetables are all well charred, remove and keep warm.

Stage 5

Brush the quartered lettuce with the coconut lemongrass glaze, place on the griddle pan and turn over quickly with tongs, as they don't take long to cook.

Stage 6

Mix all tomato sambal ingedients together and add salt to taste.
Slice the corn from the cobs and serve with the rest of the griddled vegetables in a warm bun, with the tomato sambal and fresh lime to squeeze over.


Griddled Indonesian vegetables with tomato sambal


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Rachel Demuth

Nutritional info

Nutritional values are per serving.

  • Calories: 233g
  • Fat: 14g
  • Saturated fat: 8g
  • Protein: 6g
  • Carbohydrates: 19g
  • Sugars: 13g
  • Fibre: 7g
  • Salt: 0.02g

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