← Nouns Cooking · Vietnamese

Ingredients

• 3 long Asian aubergines (about 700 g)
• 2 tbsp Fish sauce
• 1½ tbsp Sugar
• 1 Lime, juiced
• 3 tbsp Water
• 2 cloves Garlic, minced
• 1 Bird's eye chilli, minced
• 3 tbsp Vegetable oil
• 6 spring onions, green parts, thinly sliced
• 1 pinch Salt
• 40 g roasted peanuts, crushed
• 2 tbsp Crispy fried shallots (optional)

Method

1. Prick the aubergines all over with a skewer. Char them directly over a gas flame, on a barbecue or under a very hot grill for 15–20 min, turning, until the skins are blackened and the flesh has collapsed completely.
2. Put them in a bowl, cover and leave for 5 min to steam, then peel off the skins. Tear the flesh into long strips with a fork and lay them on a plate.
3. Stir the fish sauce, sugar, lime juice, water, garlic and chilli together until the sugar dissolves.
4. Put the spring onion and salt in a heatproof bowl. Heat the oil until shimmering and pour it over; it should sizzle.
5. Spoon the dressing over the aubergine, then the scallion oil, and scatter with peanuts and fried shallots.

Tips

• To make it vegan, use light soy sauce instead of fish sauce in the dressing.
• Without a flame, roast whole at 230°C (450°F) for 30–35 minutes; you lose some smokiness but it is still delicious.

Sources

Written in our own words after cross-checking these recipes:

Delightful Plate Helen’s Recipes