Nam jim with eggplant
Ingredients
- 4 medium eggplants
- Rapeseed oil
- 300g mixed wild rice
- Salt
- 25g coriander, leaves picked, stalks finely sliced
- 3 garlic cloves, peeled
- 3 bird’s eye chillies
- 1 tbsp dark brown sugar
- 2 tbsp soy sauce
- 5 tbsp lime juice
- 3 tbsp orange juice
- 20g Thai basil
- 20g mint, shredded
Steps
- Heat the oven to 180°C. Cut the eggplant into batons, put in a large bowl, and toss to coat with oil.
- Arrange the eggplant in a single layer on baking trays and bake for 25 minutes, turning once halfway.
- Cook the rice according to the packet instructions.
- Put the coriander stalks, garlic, chillies and salt into a mortar and bash until smooth.
- Tip into the eggplant bowl from earlier and add the sugar, soy, lime and orange juices.
- Stir until the sugar dissolves then add the eggplant, submerge in the liquid and set aside for a few minutes.