Servings
3
Prep time
Cook time
Recipe
Ingredients
- 2 large eggplants
- 6 tbsp peanut oil, divided
- Juice 2 limes
- ½ tsp minced garlic
- 1 tbsp fish sauce
- 1 tsp chilli flakes
- 2 tbsp fried shallots
- ¼ cup mint leaves, chopped
- ¼ cup coriander leaves, chopped
- 2 tbsp crushed roasted peanuts
Method
- Preheat oven to 200°C (fan-forced).
- Cut the eggplants in half and create a criss-cross pattern in the flesh. Brush the cut surfaces with 1 tbsp peanut oil and place, cut side down, onto a lined baking tray. Bake for 20-30 mins or until softened and slightly shrivelled.
- Carefully turn the eggplants over and brush 1 tbsp peanut oil over the surface of each.
- Place under a hot grill for a few mins until the surface caramelises and starts to char.
- Place the remaining peanut oil, lime juice, garlic, fish sauce and chilli flakes into a jar and shake well to combine.
- Drizzle the dressing over the top of each eggplant and garnish with roasted peanuts, mint, coriander and dried shallots.
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