This Thai style appetizer balances sweet, sour and spicy.
As the weather becomes warmer, I find myself preparing Southeast Asian dishes. Deep fried eggplant with sweet chilli sauce is a favorite.
A note on the preparation: the pieces of eggplant will be smaller when they are cooked, so its worth cutting them into pieces slightly larger than bite-size.
- 400 g eggplant
- 4 tablespoons sweet chili sauce
- 2 tablespoons lemon juice
- 1 tablespoon nam pla (Thai fish sauce)
- 2 tablespoons of finely chopped mint
First prepare the ingredients for the sauce in a bowl – mix the sweet chili sauce, lemon juice and nam pla together.
Next, heat approximately 3 cm of vegetable oil in a deep fryer to 180 degrees Celsius. Cut the eggplant diagonally and immediately deep fry the pieces for about 1 minute without batter. Note that if the temperature of the oil is too low, the eggplant will absorb too much of the oil. When they have browned and are cooked right through (use a skewer to check) fish them out of the oil and drain on a tray.
Add the eggplant to the bowl containing the sauce. Stir so that the eggplant is fully coated. Cool in the fridge for roughly 15 – 20 minutes.
Finally add 2 tablespoons of mint and mix well. Be sure to let the eggplant cool down first or you risk changing the mint’s color and aroma.