I haven’t forgotten my intentions of working up my cookbooks over the vacation! Just before I left, I bought lovely baby eggplants in order to prepare them after a recipe I found in my Thai cookbook. Today I made them!
Upper layer: Grilled Thai eggplant slices with dipsauce and mint on a bed of mixed rice.
Lower layer: More dipsauce (“that evil stuff”, as I call it), tamago, red bell pepper and a muffin cup with kiwi and melon cubes (I’m at the end of the melon soon! I promise!).
The eggplant is another food for the veggie grill: sliced, salted and dripped off, brushed with marinade, fanned up and grilled in the oven or on the barbecue grill. I think that the barbecue would give a lovely smoky taste to it! But then I’m a fan of Baba Ghanoush.
The dipping sauce is a variation on my favourite Asian dip: Roast chili and garlic slices in sesame oil, soy and sugar and lime juice instead of the rice vinegar I usually add. It complements the taste of the eggplant very well together with somce chopped mint leaves!