GRILLED AUBERGINES WITH SPRING ONION OIL CÀ TÍM NƯỚNG MỠ HÀN

• portioner: Serves 2 Prep time — 10

Ingredienser

2 long aubergines (eggplants) or graffiti aubergines

2 tablespoons neutral cooking oil

2 spring onions (scallions), sliced pinch of sea salt

For the dressing

zest and juice of ½ lime

2 tablespoons sugar

2 tablespoons Yondu vegetable umami sauce, soy sauce or Homemade Vegan Fish Sauce (page 193)

1 bird's eye chilli, sliced thinly at a diagonal (optional)

1 teaspoon toasted sesame seeds

For the garnish

I tablespoon roasted, salted peanuts, roughly chopped (optional)

Vejledning

Place a griddle pan on the stove and heat it up until hot. Prick the aubergines with a fork or skewer and place them, whole, on the pan to char for about 15-20 minutes, turning every 5 minutes. Meanwhile, add the oil to a small saucepan over a low heat with the spring onions and salt. Simmer until the spring onions start to soften and immediately remove from the heat. Mix the dressing ingredients together

in a small bowl.

Once the aubergines are cooked, let them

cool slightly, then peel off and discard the skin.

If using fatter aubergines, use a knife or your hands

to peel the flesh of the aubergines lengthways into 4 parts and lay on a serving plate. Slice them into bite-size pieces. Pour the dressing over the aubergines and sprinkle with the peanuts, if using. Serve with steamed jasmine rice, alongside other dishes including pickles. Or use as a topping on vermicelli noodle salad bowls (page 137).