Tuesday, October 19, 2010

Charred Aubergine with a spring onion & chilli dressing

Ingredient :
2 aubergine (eggplants)

30 ml/2 tbs vegetable oil or peanut oil
2 spring onions (scallions), finely sliced
2 red serrano chilles, seeded and finely sliced
15 ml/1 tbs nuoc mam (kecap ikan)
25 gr/1oz/1/2 cup fresh basil leaves
salt (aku skip krn nuoc nam udah asin)
15 ml/1 tbs roasted peanuts, crushed
nuoc cham, to serve

1. Place aubergines over a barbeque or under a hot grill (broiler), or directly over a gas flame, and turning them, cook until soft when pressed. Put them into a platic bag to sweat for 1 minute.

2. Holding the aubergine by the stalks, carefully peel off the skin under cold running water, squeeze the excess water from peeled flesh, remove the stalk and pull the flesh apart in long strips in a serving dish.

3. Heat the oil in a small pan and quickly stir in the spring onions. remove the pan from the heat and stir in the chilles, nuoc mam, basil leaves and a little salt to taste. Pour this dressing over the aubergines, toss gently and sprinkle the peanuts over the top.

4. Serve at room temperature and, for those who like extra fire, splas on some nuoc cham.

Recipe source : The Vietnamese Food and Cooking Book


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