This easy-to-make vegetable dish is a delectable accompaniment to any main course. If you substitute light soy for the fish sauce, it is then made suitable for vegetarians.
Preheat the oven to 240°C/475°F/Gas 9. If you are using Chinese aubergines, roast them for 20 minutes, and if you are using the ordinary large aubergines, roast them for about 30–40 minutes, or until they are soft and cooked through. Allow to cool and then peel them. Put them in a colander to drain for at least 30 minutes. Once they are drained, dice the flesh. This procedure can be done hours in advance. Place the aubergines into a bowl.
In a saucepan, bring the shallots, fish or light soy sauce, lime juice and sugar to a simmer. Pour this mixture over the aubergines. Mix well, add the coriander leaves and serve at once.
© 2001 Ken Hom. All rights reserved.