Sides and Salads Recipes - Charred Aubergine with Chilies Recipe

Ingredients

• 2 aubergines (eggplants)

• 30ml/2 tbsp groundnut (peanut) or vegetable oil

• 2 spring onions (scallions), finely sliced

• 2 red Serrano chilies, seeded and finely sliced

• 15ml/1 tbsp fish sauce

• 25g/1oz cup fresh basil leaves

• salt

• 15ml/1 tbsp roasted peanuts, crushed

• hot chili sauce, to serve

Serves 4

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Method:

1. Place the aubergines over a barbecue or under a hot grill (broiler), or directly over a gas flame, and, turning them, cook until charred all over and soft when pressed. Put them into a plastic bag to sweat for 1 minute.

2. Holding the aubergines by the stalks, carefully peel off the skin under cold running water.

3. Squeeze the excess water from the peeled flesh, remove the stalk and pull the flesh apart in long strips. Place these strips in a serving dish.

4. Heat the oil in a small pan and quickly stir in the spring onions. Remove the pan from the heat and stir in the chilies, fish sauce, basil leaves and a little salt to taste.

5. Pour this dressing over the aubergines, toss gently and scatter the peanuts over the top.

6. Serve at room temperature and, for those who like a little extra fire, splash on some hot chili sauce.

One of the wonderful things about aubergines is that they can be placed in the flames of a fire, or over hot charcoal, or directly over a gas flame of a stove, and still taste great.

Cook's Tip: If you cook the aubergines outside over a barbecue, the flesh is even easier to remove. Simply slit the tough, blackened skins and scoop out the flesh using a spoon, then pull the flesh apart into strips and continue as before.