Spicy Smoked Eggplant Recipe

One of the wonderful things about eggplants is that they can be placed in the flames of a fire, or over hot charcoal, or directly over the gas flame of a stove, and still taste great. This way of smoking or roasting them has its roots in North Africa, the Middle East, India and across South East Asia, producing infinite variations of delicious dips, purees and salads. This Vietnamese version is served as a side salad to meat and poultry dishes.

Ingredients : Makes 4

30 ml

1-2

15 ml

25 g

1/4 teaspoon

1 tablespoon

Eggplants

Groundnut (peanut) or vegetable oil

Spring onions (scallions), finely sliced

Red Serrano chilies, seeded and finely sliced

Nuoc mam

Fresh basil leaves

Salt

Roasted peanuts, crushed

Nuoc cham, to serve

Method :

Place the eggplant over a barbecue or under a hot grill (broiler), or directly on to a gas flame and, turning them from time to time, cook until soft when pressed.
Carefully lift them by the stalk and put them into a plastic bag to sweat for one minute.
Holding the eggplant by the stalk once again, carefully peel off the skin under cold running water. Gently squeeze the excess water from the peeled flesh, remove the stalk and pull the flesh apart in long strips. Place these strips in a serving dish.
Heat the oil in a small pan and quickly stir in the spring onions. Remove the pan from the heat and stir in the chilies, nuoc mam, basil leaves and a little salt to taste.
Pour this dressing over the eggplants, toss gently and sprinkle the peanuts over the top.
Serve at room temperature and, for those who like a little extra fire, splash on some nuoc cham.