Asian-flavoured Aubergine Crostini

Name: Asian-flavoured Aubergine Crostini
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 3 garlic cloves; 225 g (8 oz) fresh tomatoes; 900 g (2 lb) Chinese or ordinary aubergines; 900 g (2 lb) Chinese or ordinary aubergines; 1 tablespoon finely chopped fresh ginger; 2 tablespoons finely chopped fresh coriander; 1½ tablespoons groundnut oil; 1 onion, finely chopped; 1 teaspoon light soy sauce; 2 teaspoons chilli-bean sauce; 2 teaspoons finely chopped orange zest; 2 tablespoons finely chopped spring onions; 1 teaspoon freshly ground black pepper; ¼ teaspoon salt; 1 teaspoon sesame oil; 2 tablespoons black rice vinegar; French bread, thinly sliced diagonally and toasted, to serve; 1 teaspoon sugar; 1 tablespoon sesame seeds, toasted

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Aubergine dips are popular in Mediterranean countries. During one of my many East-West vegetarian cookery promotions at the famed Oriental Hotel in Bangkok, I offered this spicy dip. We served it on toasted bread and it proved to be quite popular. The aubergines are first roasted in the oven and then combined with tasty Asian spices to create an unusual east-west treat. You will note that aubergines can work congenially with many robust spices. Since the dip is served at room temperature, i

Ingredients

Asia
Thailand
Bangkok
Starter
Vegan
Mediterranean
South East Asia
Spicy

Ingredients

Method