News
How to Make Vietnamese Charred Aubergine with a Spring Onion and Chili Dressing Asian Cooking Recipe Cuisine
Recipe Makes for 4 Servings:
2 aubergines (eggplants)
2 tbsp peanut or vegetable oil
2 spring onions, finely sliced
1 tbsp fish sauce
1/2 cup fresh basil leaves
salt
1 tbsp roasted peanuts, crushed
Directions:
Place the aubergines over a barbecue or under a hot grill (broiler) or directly over a gas flame, and, turning them, cook until soft when pressed. Put them into a plastic bag to sweat for 1 minute.
Holding the aubergines by the stalks, carefully peel off the skin under cold running water. Squeeze the excess water from the peeled flesh, remove the stalk and pull the flesh apart in long strips. Place these strips in a serving dish.
Heat the oil in a small pan and quickly stir in the spring onions. Remove the pan from the heat and stir in the chilies, fish sauce, basil leaves and a little salt to taste. Pour this dressing over the aubergines, toss gently and sprinkle the peanuts over the top.
Serve at room temperature and add some chilies if you want more fire.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
2 aubergines (eggplants)
2 tbsp peanut or vegetable oil
2 spring onions, finely sliced
1 tbsp fish sauce
1/2 cup fresh basil leaves
salt
1 tbsp roasted peanuts, crushed
Directions:
Place the aubergines over a barbecue or under a hot grill (broiler) or directly over a gas flame, and, turning them, cook until soft when pressed. Put them into a plastic bag to sweat for 1 minute.
Holding the aubergines by the stalks, carefully peel off the skin under cold running water. Squeeze the excess water from the peeled flesh, remove the stalk and pull the flesh apart in long strips. Place these strips in a serving dish.
Heat the oil in a small pan and quickly stir in the spring onions. Remove the pan from the heat and stir in the chilies, fish sauce, basil leaves and a little salt to taste. Pour this dressing over the aubergines, toss gently and sprinkle the peanuts over the top.
Serve at room temperature and add some chilies if you want more fire.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
Sample Block Quote
Nam tempus turpis at metus scelerisque placerat nulla deumantos sollicitudin delos felis. Pellentesque diam dolor an elementum et lobortis at mollis ut risus. Curabitur semper sagittis mino de condimentum.
Image Gallery
Sample Paragraph Text
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi ut blandit risus. Donec mollis nec tellus et rutrum. Orci varius natoque de penatibus et magnis dis parturient montes, nascetur ridiculus mus. Ut consequat quam a purus faucibus scelerisque. Mauris ac dui ante. Pellentesque congue porttitor tempus. Donec sodales dapibus urna sed dictum.