Here is the recipe for Egg-Topped Smokey Aubergine Salad.
INGREDIENTS
For the salad
- 2 Thai purple aubergines
- 2 medium eggs
- A handful of mint, picked and torn in half with fingers
- A handful of coriander, picked and washed.
- 100g Thai shallots, peeled and sliced thinly (banana shallots chopped thinly can be used instead)
- 20g Jasmine Rice
For the dressing
- 4 limes, juiced
- 4 tbsp fish sauce (soy sauce if vegetarian)
- 4 tbsp tamarind water
- 2 tbsp caster sugar
- 1 mandarin, juiced (clementine will work too)
- ½ tbsp chilli powder (a little less if you don’t like heat)
METHODS
- Make the dressing by mixing together all the ingredients.
- Light up the BBQ and allow the coals to turn white, or heat up a griddle pan on a high heat on the hob.
- Place the aubergines directly on the coals or on the griddle pan and allow to char, turning them over occasionally until they are soft to the touch.
- Then remove from the heat and leave to cool. If the skins are really charred peel the aubergines but if they are just caramelised leave them on.
- Cut the cooked aubergine into big chunks and place in a bowl. Fry the jasmine rice in a dry pan until golden. Then grind in a pestle and mortar or in a food processor until you have a fine powder.
- Toss together the aubergine, herbs and shallots.
- Bring a pan of salted water to a rolling simmer, then stir to create a whirlpool.
- Crack an egg into the middle and cook for four minutes or until the white is cooked and the yolk is still soft.
- Then remove from the pan with a slotted spoon.
- Dress the salad with your dressing and place on a plate then top with your poached egg, a sprinkling of toasted rice and a pinch of salt on the egg yolk.
0 comments: