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Spicy Aubergines and
Tomatoes Recipe
(Ca Tim Gia Vi Voi Ca Chua)
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Ingredients :
Serves 4 |
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1
2 cloves
2
1
15 ml
30 ml
15 ml
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Aubergine
Garlic, thinly sliced
Red bell peppers
Medium tomato, thinly sliced
Nuoc Mam sauce and 3ml anchovy essence
Rice wine
Olive oil
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Method :
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Preheat the oven to 200oC/400oF/Gas
Mark 6.
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Cut slits all over the aubergine and push
a slice of garlic into each slit.
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Place the aubergine and the whole bell
peppers in a baking dish and bake. turning regularly to brown evenly,
for 45 minutes or until all are very soft. Set aside to cool.
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Cut the stem off the aubergine and with
your fingers or a paring knife, peel off the skin.
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Shred the flesh, discarding any big lumps
of seeds.
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Place the aubergine in a bowl with the
garlic slices.
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Peel the skin off the bell peppers and
discard the stems, cores and seeds.
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Cut into long, thin strips and add to the
aubergine.
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Add the tomato, Nuoc Mam sauce, rice wine
and olive oil and toss to mix well.
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