SMOKY EGGPLANT WITH SOY SAUCE AND CHILI

This recipe is simplified from Vegetarian Viêt Nam. The book proposes flavouring the vegetable oil by frying shallots and then garnishing the dish with some of the fried shallots. A detailed recipe for crispy fried shallots is included in the book.

Serves: 4 as a side dish

1 1/2 lb (680 g) (about 4) firm, long purple Japanese eggplants

1 tbsp (15 mL) soy sauce

1 tbsp (15 mL) vegetable oil

1 tbsp (15mL) water 1/2 tsp (2.5 mL) sugar

1/2 fresh red Thai bird chili, seeded and finely chopped (optional)

2 tbsp (30 mL) thinly sliced scallions

1 tbsp (15 mL) roast unsalted peanuts, roughly chopped, or 2 tsp toasted sesame seeds 2 tbsp (30 mL) cilantro leaves, roughly chopped

1. Prepare the fragrant shallot oil and the crispy fried shallots or toasted sesame seeds, if using.

2. Place a small stainless-steel wire cooling rack over the top of a gas burner or a hot charcoal or gas barbecue on medium-high heat. Lightly prick each eggplant a few times with the tines of a fork. Lay two eggplants, each with the top 4 in. (10 cm) of the stem end over the flame, on the rack. Char-grill for about 10 minutes, turning frequently and gradually sliding the uncooked part of the eggplant over the flame, until the skin is mostly blistered and blackened and the flesh is just tender but not completely soft. Transfer the char-gilled eggplants to a plate to cool and cook any remaining eggplants. (Alternatively, preheat the broiler in your oven and cook for 10 to 15 minutes or until as described, although it will likely be less blackened and charred.)

3. Cool for about 5 minutes, or until you’re able to handle them (they are easier to peel when still warm). Gently peel away the charred skin, using your fingers or gently scraping the side of the eggplant with a paring knife. Cut the flesh into 1 1/2-in. (3.81-cm) pieces. Place on an overproof dish, if making them in advance and rewarming them before serving, or directly on a serving platter.

4. Pour the soy sauce, oil, water, sugar and chili into a small bowl and stir until the sugar is fully dissolved. Drizzle the sauce over the room-temperature or warm eggplant. Garnish with the scallions, cilantro leaves and chopped peanuts or toasted sesame seeds.