Spicy Grilled Sesame
Eggplant
8 baby eggplants
salt
2 teaspoons of chili oil
1 tablespoon of soy sauce
1 tablespoon of Thai Fish Sauce
1 garlic clove, thinly sliced
1 red bird eye chile, deseeded and sliced
1 tablespoon of sunflower oil
1 teaspoon of sesame oil
1 tablespoon of lime juice
1 teaspoon of soft light brown sugar
1 tablespoon of fresh mint, chopped
1 tablespoon of sesame seeds, toasted
mint leaves, to garnish
Cut the eggplants lengthwise into thin slices to within 1 inch of the stem
end. Place the slices in a colander, sprinkling salt between them, and
leaves to drain for about 30minutes. Rinse in cold water, then pat them
completely dry with paper towels.
Mix the chili oil, soy sauce, and fish sauce and brush over the eggplants.
Cook under a hot broiler or barbecue over hot coals, for 6- 8 minutes,
turning occasionally and brushing with chili oil glaze, until golden and
softened. arrange the eggplants on a large serving platter.
Cook the sliced garlic and chile in the sunflower oil for 1 - 2 minutes
until they just begin to brown. Remove the pan from the heat and place in it
the sesame oil, lime juice, sugar and any chili oil glaze you have left
over.
Add the chopped mint and spoon the warm dressing over the eggplants.
Marinate for about 20 minutes, then sprinkle with toasted sesame seeds.
Serve the dish garnished with mint. Serves 4
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