Name: Eggplant with Spicy Chile Sauce
Yield: Makes 4 Servings
Ingredients: Asian fish sauce, ⅓ cup (3 fl oz/80 ml); Canola oil, 1 tablespoon, plus more for brushing; Fresh basil, preferably Thai, 3 tablespoons slivered; Lime juice, from 1 lime; Steamed rice, for serving; Asian eggplants (slender aubergines), 6, halved lengthwise; Shallot, 1, minced; Red chile, preferably Thai, 1, seeded and minced; Garlic, 2 cloves, minced; Brown sugar, 1 tablespoon firmly packed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Canola oil, 1 tablespoon, plus more for brushing
Shallot, 1, minced
Garlic</

Method

Prepare the grill

Prepare a grill for direct-heat grilling over high heat. If using a gas grill, turn one burner on high and the other burner(s) on low. If using a charcoal grill, arrange the coals into a slope.
Make the chile sauce

In a small frying pan over medium-high heat, warm the 1</

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Eggplant with Spicy Chile Sauce

Ingredients

Method

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