It also works well alongside grilled meat or just over rice for a little lunch. “What I love most about cooking with eggplant,” she writes in “My Kitchen Year: 136 Recipes That Saved My Life,” the book in which this recipe appeared, “is their complete docility: No other vegetable is so content to abandon itself to your will.”
Ingredients
- 1 ½pounds long, thin Asian or baby eggplants
- 3tablespoons fish sauce
- 1lime
- 2tablespoons brown sugar
- 1clove garlic, minced
- 1teaspoon chile flakes
- Chopped cilantro or mint leaves
- Nutritional Information
Nutritional analysis per serving (6 servings)
47 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 1 gram protein; 710 milligrams sodium
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Preparation
- Prick the eggplants all over with a fork and singe them over the burner of a gas stove, turning constantly, for about 10 minutes until the skin is black and blistered. Allow to cool.
- Carefully peel the eggplant skin. (This can be fussy, but you want to get all the skin off.) Pull the eggplant into strips and lay them in a shallow bowl.
- Mix the fish sauce with the lime juice, the sugar and a couple of tablespoons of water. Add the minced garlic and chile flakes. Pour over the eggplant and marinate in the refrigerator for a few hours. When ready to serve, garnish with a few leaves of chopped cilantro or mint.
Dining and Cooking