SPICY EGGPLANT SALAD WITH PEANUTS, HERBS, EGGS AND JAGGERY FOX NUTS

❚ 2 large eggplants

❚ 3 garlic cloves, roughly chopped

❚ 1–2 red bird’s eye chilies, roughly chopped

❚ 2 tbsp palm sugar

❚ 2 tbsp fish sauce

❚ Juice of 1 lime

❚ 4 spring onions, thinly sliced

❚ Handful of beansprouts

❚ Handful of pea shoots

❚ Handful of mint leaves

❚ Handful of cilantro leaves

❚ Small handful of Thai basil leaves, torn

❚ 2 tbsp crisp-fried shallots or onions

❚ 3 tbsp roughly crushed salted roast peanuts

❚ 2 medium-boiled eggs, shelled

❚ Steamed jasmine rice, to serve (optional)

For the jaggery fox nuts:

❚ 1 tbsp coconut oil

❚ 80 g fox nuts (phool makhana, see note)

❚ 100 g jaggery, grated

❚ Pinch of chili flakes

1. For the jaggery fox nuts, line a baking sheet with parchment paper. Melt the coconut oil in a frying pan over low–medium heat, add the fox nuts and cook for 7–10 minutes until they are crisp. Spread out over the baking sheet. In a small saucepan, heat the jaggery until it is golden and molten, then sprinkle in the chili flakes. Pour the jaggery all over the fox nuts and leave to dry. These are wonderful as a snack in their own right.

2. Prick the eggplants all over with a fork — this will stop them exploding! Grill on a chargrill or barbecue, under a hot broiler, or over an open gas flame on the stove. Turn and cook all over until they are really soft and the skin is charred. Leave to cool.

3. Using a pestle and mortar, pound the garlic, chilies and palm sugar to a paste. Stir in the fish sauce and lime juice to loosen to a dressing consistency.

4. Peel the skin off the eggplants, then cut them lengthways into quarters and lay on a serving platter.

5. In a bowl, mix together the spring onions, beansprouts, pea shoots, mint, cilantro and basil leaves. Pour in the dressing and toss well, then scatter the lot over the eggplant. Sprinkle with the crispy shallots or onions, peanuts and a handful of the jaggery fox nuts. Halve the eggs and lay on top of the salad, then eat as is — or, to make more of a meal of it, serve with steamed jasmine rice. Serves: 4 as a starter, or 2 as a main with rice

Note: Fox nuts are the seeds from a species of water lily that grows in India, China and Japan (find them at Indian and Asian grocery stores, or online). Here they bring crunch and sweetness, but you could use honey-roasted peanuts instead.