SMOKED NAM PRIK EGGPLANT SALAD

Cuisine - - GINNY GRANT -

SERVES 4 AS A SIDE / PREPA­RA­TION 10 MIN­UTES PLUS 20 MIN­UTES REST­ING / COOK­ING 30-40 MIN­UTES

Nam prik is a clas­sic Thai sauce that works re­ally well with eggplant. Smok­ing the eggplant adds an­other di­men­sion of flavour here, but be sure to get the strips in the nam prik as soon as you can while they’re still warm to al­low the eggplant to soak up the flavours. This is a good dish warm or cool, and I like it with rice and a side of grilled fish, as pic­tured at right.

NAM PRIK

1 red chilli, finely chopped

2 cloves gar­lic, finely chopped

1 ta­ble­spoon grated palm sugar

1 ta­ble­spoon fish sauce

2 ta­ble­spoons lime juice

2 ta­ble­spoons finely chopped co­rian­der leaves

Com­bine all the in­gre­di­ents, taste and ad­just the sea­son­ing with more palm sugar, fish sauce and lime juice as nec­es­sary. Set aside.

FOR THE EGGPLANT

2 egg­plants

1 ta­ble­spoon finely chopped co­rian­der 2 ta­ble­spoons fried shal­lots

Heat a bar­be­cue with the char­coal on ei­ther side so the heat is in­di­rect. When the em­bers are medium-low, place the egg­plants on the grill, add pre-soaked wood­chips (or use chunks) and cover. Cook for 30-40 min­utes, turn­ing once or twice, un­til the egg­plants col­lapse.

Re­move from the bar­be­cue and al­low to cool slightly. Re­move and dis­card the skin and tear the eggplant into strips. While still warm, dress with the nam prik and al­low the flavours to meld for 20 min­utes. Put into a serv­ing bowl and top with the co­rian­der and fried shal­lots to serve.

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