← Nouns Cooking · Thai

Ingredients

• 3 long Asian aubergines
• 2 Eggs
• 100 g pork mince or small prawns (optional)
• 2 Shallot, thinly sliced
• 1 tbsp Dried shrimp, roughly chopped
• 1½ tbsp Fish sauce
• 1½ tbsp lime juice
• 1 tbsp Sugar
• 2 Bird's eye chilli, chopped
• 1 handful Coriander (cilantro), chopped

Method

1. Grill the whole aubergines over a gas flame or barbecue for 12–15 min, turning, until the skin is black and the flesh is collapsing. Cool for a few minutes, then peel and cut into short lengths.
2. Meanwhile cook the eggs in boiling water for 7 min, cool in cold water, peel and quarter.
3. If using the pork, stir it in a small pan with 2 tbsp water over medium heat for 3–4 min, until cooked through and no pink remains.
4. Mix the fish sauce, lime juice, sugar and chillies until the sugar dissolves.
5. Arrange the aubergine on a plate, top with the pork, shallots and dried shrimp, spoon over the dressing and finish with the eggs and coriander.

Tips

• Charring the skin over an open flame gives the best smoky flavour; a very hot oven grill works too.
• Contains egg and shellfish.

Sources

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

Rachel Cooks Thai Hot Thai Kitchen Simply Suwanee