| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Japanese |
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 3 |
|
Aubergines |
| 3 |
|
Red peppers; roasted and peeled |
| 3 |
fl |
Cooking oil |
| 1 |
|
3 fluid ounc soy sauce |
| 3 |
fl |
Unseasoned Japanese rice vinegar |
| 3 |
tb |
Freshly squeezed lime juice |
| 2 |
tb |
Brown sugar |
| 2 |
tb |
Fish sauce |
| 1 |
ts |
Asian chilli sauce |
| 2 |
tb |
Minced spring onion |
| 3 |
tb |
Fresh coriander; chopped, plus extra |
|
|
; for garnish |
| 3 |
tb |
Chopped mint |
| 2 |
tb |
Very finely minced fresh ginger |
| 2 |
|
Cloves garlic; finely minced |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
Trim the ends of the aubergines, then cut each one lengthways into 6-8
pieces. In a rectangular dish, combine 2tbsp of the cooking oil, the
soy sauce, and vinegar, then add the aubergine.
Marinate for 1 hour, turning the vegetables every 15 minutes. Brush
the aubergines and peppers with oil and chargrill for about 4 minutes
on each side, until browned and softened.
Coarsely chop the aubergine and peppers. In a small bowl, combine the
aubergine, peppers, remaining 2tbsp cooking oil, lime juice, sugar,
fish sauce, chilli sauce, spring onion, coriander, mint, ginger and
the minced garlic.
Set aside at room temperature. This recipe can be prepared up to 8
hours prior to serving.
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