These eggplants are often served as a main dish with a hot soup on the side. It’s a great meal combination for a cold. Succulent grilled eggplants served with a fish dip sauce and with a comforting soup that will take me 30 minutes, at most, to prepare…is quite gratifying for both my fatigued body and my appetite.
Preparation: 15 minutes, Cooking time: 15 minutes
Recipe « au pif » :
4 large asian eggplants
3 tbsp vegetable oil
1 cup cooked crabmeat
2 shallots, minced and fried in 2 tbsp vegetable oil, until golden and crisp
1 tbsp scallions, finely minced to garnish
Some fresh coriander, chopped to garnish
Dressing:¼ cup Fish Dip Sauce recipe here
Cut each eggplant in half lengthwise and brush them with vegetable oil.
Lay the eggplant on a large baking pan and grill in the oven under a medium-low preheated broiler, turning them regularly until the flesh is tender and slightly roasted. Takes about 10 minutes. The eggplants can also be grilled in a hot skillet.
Spread the crabmeat along the top of the eggplant halves and pour the fish sauce dressing over.
Garnish with scallions and coriander.
Serve immediately, nice and warm.
Serves 4 people.