Aubergine, homemade chilli peanut butter, green sauce, crispy leeks

1 vote

Chantelle Nicholson's starter dish as seen on Three and ThreeNow's Food Rescue Kitchen.


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  • 2-3 aubergine
  • 150g toasted peanuts
  • ½ tsp chilli flakes
  • 1 handful basil
  • 1 handful coriander
  • 1 handful parsley
  • 100ml olive oil
  • 1 tsp apple cider vinegar
  • ½ tsp brown sugar
  • 3 garlic cloves, roasted
  • 1 leek, finely sliced into 3mm rounds
  • Vegetable oil
  • Salt
  • Mint leaves to garnish


  1. Pop 100g of the peanuts into a blender with the chilli flakes, a good pinch of salt, and a good glug of oil. Blend until a loose paste forms. Add the rest of the peanuts and pulse until you have a textured peanut butter. Set aside.
  2. Pop the herbs, olive oil, vinegar, roast garlic & sugar into a blender (or use a stick blender & a beaker) with a good pinch of salt. Blitz until a semi-smooth paste. Taste, adding more salt if needed, and a splash of water.
  3. For the leeks, heat the oil in your fryer or wok to 165 degrees. When hot, add the leek and cook until just golden. Remove & season well with salt.
  4. Cut each into 6-8 wedges, depending on the size. Drizzle liberally with oil & season with salt. Heat a large frying pan until hot. Brown each side of the wedges of aubergine until golden brown & cooked through. Note, don’t cram into the pan too much – you will need to do it in batches!
  5. To serve, place a good dollop of the peanut butter on the plate. Pop the cooked aubergine wedges onto a plate. Spoon over the green sauce then finish with the crispy leeks and mint leaves.
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