serves
6
prep
30 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
30
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 200 g peeled daikon
- 2 tsp salt
- 1 tbsp sugar
- 100 ml peanut oil or vegetable oil, plus extra for brushing
- 1 small brown onion, finely sliced, washed in cold water, then dried
- 6 Japanese (slender) eggplants
- 60 g roasted and crushed peanuts
- 2 bird's eye chillies, sliced
- 2 spring onions, sliced
- 1 large handful coriander leaves
Nuoc mam cham
- 60 ml (¼ cup) fish sauce
- 2 tbsp rice wine vinegar
- 55 g (¼ cup) caster sugar
- 2 garlic cloves, finely chopped
- 1 bird's eye chilli, finely chopped
- ½ lime, juiced
Serves 6 as a side dish
Instructions
- Coarsely grate the daikon into a bowl. Add the salt and sugar, combine well and set aside for 30 minutes. Squeeze the daikon and discard the juice.
- Meanwhile, for the nuoc mam cham, place the fish sauce, rice wine vinegar, sugar and 125 ml (½ cup) water in a saucepan over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. Add the garlic, chilli and lime. The dressing will keep refrigerated for up to 1 month.
- Place the oil into a small saucepan and heat to 180˚C. To test if the oil is hot enough, place a wooden chopstick in the oil, if bubbles occur around the stick, then the oil is ready for frying. Fry the onions in 2 batches until crisp and golden, then drain on paper towel.
- Heat a chargrill pan or barbecue to medium-high heat. Halve the eggplant lengthwise and brush liberally with oil. Chargrill the eggplant for about 3 minutes on each side or until the flesh is soft but be careful not to burn the skin.
- Arrange the eggplant on a platter and top with the daikon, fried onions, peanuts, chilli, spring onion and coriander. Dress liberally with the nuoc mam cham, about 4-6 tablespoons. Serve hot or cold.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
