A dish I have tasted in another restaurant: the smoky flavour of eggplant and the nutty sauce compliment each other. It is a clever re-interpretation of the local smoky eggplant dip, the chef turned it into a salad dish.
1. Grill eggplants, shallots, garlic and chili peppers on a hot flame until the skin is charred black and the flesh soft. Let them cool down and peel off the charred skin, cut eggplants into bite size pieces and lay flat on a plate.
2. Using a pestle and mortar, mash up shallots, garlic and chili (optional), handful of chopped coriander, spring onion, finely sliced lemon grass. Mix with crunchy peanut butter, season with salt, brown sugar, fish sauce, lime juice until you get a fragrant, mildly salty, sweet and sour flavor. Add water if the mixture is too thick.
3. Spread the sauce on top of eggplant.
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