| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Seafood |
Asian |
June 1994 |
1 |
servings |
INGREDIENTS
| 6 |
|
Asian; (long, thin) |
|
|
; eggplants (about 2 |
|
|
; pounds) |
|
|
Vegetable oil for brushing eggplant |
| 1/3 |
c |
Fresh lime juice |
| 1/3 |
c |
Asian fish sauce; (preferably naam |
|
|
; pla) |
| 2 |
tb |
Sugar |
| 4 |
lg |
Garlic cloves; minced |
| 1/4 |
c |
Finely chopped fresh mint leaves |
INSTRUCTIONS
Preheat broiler.
Cut eggplants crosswise into 3/4-inch slices and arrange on baking sheets.
Brush both sides lightly with oil and broil in batches about 4 inches from
heat until golden brown, 3 to 4 minutes on each side.
While eggplant is broiling, stir together lime juice, fish sauce, sugar,
garlic, and mint until sugar is dissolved.
Serve eggplant drizzled with sauce.
Serves 6.
Gourmet June 1994
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