Smoky aubergine with coriander and chilli

Name: Smoky aubergine with coriander and chilli
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 2 tbsp groundnut oil; 1 tbsp fish sauce; 1 tbsp dark soy sauce; 1 tbsp caster sugar; 1 tbsp rice vinegar; 1 dried red chilli, crumbled, or 1 tsp chilli flakes; 1 dried red chilli, crumbled, or 1 tsp chilli flakes; 4 cm piece fresh root ginger, peeled and grated (keep the juice too); 2 fat cloves garlic, finely chopped; medium bunch of coriander, chopped; 2 tsp sesame oil; 2 red chillies, sliced into rings; 1 tbsp lime juice; 1 large aubergine or 4 long narrow violet aubergines, trimmed; 1 large aubergine or 4 long narrow violet aubergines, trimmed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Ideally, grill-roast the aubergine whole over charcoal. However, the oven is more convenient, so do roast if you wish. Deep-frying, chargrilling slices or steaming chunks all work beautifully - just stick on that dressing and it’s delicious.

Ingredients

2 tbsp groundnut oil
1 dried red chilli, crumbled, or 1 tsp chil

Asia
Vietnam
Starter
Pescatarian
Southeast Asia

Method

Gently heat the groundnut oil with the dried chilli, garlic and ginger without browning. Stir in the soy sauce, fish sauce and about 3 tbsp water and bubble up for a minute. In a separate bowl, mix the vinegar with the sugar, lime juice and sliced fresh chillies and leave on one side.

Roast