Sweet & Sour Aubergines
Yield
6 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
eggplant
|
*
|
| 3 | each |
shallots
chopped |
*
|
| 3 | tablespoons |
fish sauce
|
|
| 3 | tablespoons |
lemon juice
|
|
| 4 | tablespoons |
sugar
|
|
| garnish | |||
| 10 | each |
cilantro
|
*
|
| 4 | tablespoons |
shrimp, dried
powdered |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
eggplant
|
*
|
| 3 | each |
shallots
chopped |
*
|
| 45 | ml |
fish sauce
|
|
| 45 | ml |
lemon juice
|
|
| 6E+1 | ml |
sugar
|
|
| garnish | |||
| 1E+1 | each |
cilantro
|
*
|
| 6E+1 | ml |
shrimp, dried
powdered |
* |
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.
