Grilled eggplant with lime and ginger dressing

Eggplant

• 3 eggplants, cut into rounds (1.5 cm thickness)
• olive oil, for brushing
• salt, to season (see Tips)
• ground black pepper, to season

Lime and ginger dressing

• 2 garlic cloves
• 2 cm piece fresh ginger, peeled
• 2 fresh long red chillies, 1 chilli trimmed, cut into halves and deseeded if preferred; 1 chilli cut into thin slices, for garnishing (optional)
• 100 g kecap manis
• 40 g lime juice (approx. 2 limes)
• 20 g rice wine vinegar
• 15 g palm sugar, shaved
• fresh coriander, leaves only, for garnishing