Sweet & Sour Aubergines
Submitted by angelface11281
Thai fire-roasted eggplant dressed in a hot fish sauce, lemon, and sugar glaze with shallots, cilantro, and dried shrimp powder. Smoky, tangy, and ready in 25 minutes.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
25 minCharring whole eggplants until the skin blackens and blisters is one of the oldest tricks in Thai cooking, and the result is pure smoky magic.
Once peeled and diced, that silky, almost creamy flesh gets dressed in a hot sweet-and-sour sauce made from fish sauce, lemon juice, and sugar.
Chopped shallots add bite. Cilantro adds freshness. And a generous dusting of powdered dried shrimp brings that funky, umami depth that makes this unmistakably Southeast Asian.
Serve it as a side with steamed rice or as part of a larger Thai spread.
Pro Tips
- Char them directly over a gas flame or on the grill for the deepest smoky flavor. The oven works too, but you won’t get that same intensity.
- Shock in cold water immediately after charring so the skin slips right off without burning your fingers.
- Make the sauce while the eggplant chars. By the time you’ve peeled and diced, the dressing is ready to pour on hot.
- Powdered dried shrimp is available at most Asian markets. It’s the secret weapon that ties this whole dish together.
Ingredients
Directions
Cook the aubergines whole in a hot oven (450 F) or barbecue them directly over strong heat until the skins are burnt.
Toss the aubergines into cold water, then peel and dice.
Place the pieces in a serving dish and stir in the chopped shal- lot.
Mix the fish sauce, lemon juice and sugar in a pan and bring to the boil.
Pour over the aubergines.
Serve sprinkled with coriander leaves and powdered shrimp.
Comments