Vietnamese Recipes & Cuisines (Vegetables)

Spicy Aubergines and Tomatoes Recipe

(Ca Tim Gia Vi Voi Ca Chua)

Ingredients : Serves  4


2 cloves



15 ml

30 ml

15 ml


Garlic, thinly sliced

Red bell peppers

Medium tomato, thinly sliced

Nuoc Mam sauce and 3ml anchovy essence

Rice wine

Olive oil

Method :
  • Preheat the oven to 200oC/400oF/Gas Mark 6.

  • Cut slits all over the aubergine and push a slice of garlic into each slit.

  • 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.

  • Cut the stem off the aubergine and with your fingers or a paring knife, peel off the skin.

  • Shred the flesh, discarding any big lumps of seeds.

  • Place the aubergine in a bowl with the garlic slices.

  • Peel the skin off the bell peppers and discard the stems, cores and seeds.

  • Cut into long, thin strips and add to the aubergine.

  • Add the tomato, Nuoc Mam sauce, rice wine and olive oil and toss to mix well.

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