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

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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of