We have previously seen at DAP how the microwave is a perfect helper for cooking vegetables such as eggplant, which can also serve as a preliminary step to other more elaborate recipes, saving us the frying or the oven. Today we are inspired by the asian cuisine to present this vegetable with a very tasty and spicy point.
The original author, Andrea Nguyen, a Vietnamese based in San Francisco, uses an Asian condiment that is also very popular in the United States but difficult to find in Spain, called chilli crisp. We emulate it by combining sunflower or mild olive oil with dried chili flakes and a dot of sriracha, sambal oelek or other concentrated chilli sauce.
We also need fine stems of green chives, sometimes sold as Chinese chives or even large chives, although we could use chive or replace it with cilantro or simple parsley. With crispy fried onion it would be delicious too. We can change the Asian fish sauce for soy sauce, tamari or a combination with Worcestershire sauce, as long as we are not vegetarian.
Wash the aubergine or aubergines, trim the sharp ends of the stem and prick everywhere with a knife or fork, about 18-20 times so they don’t explode. Place on a microwave-safe plate and heat at maximum power six minuteswith lid if you have.
Check if they are very tender inside by inserting a fine knife into the thickest part; if not, heat one more minute. Let cool for about five minutes to handle them without burning.
Meanwhile, in a bowl, mix the oil with the crushed chili flakes and heat a minute and a half in the microwave. Add the finely chopped garlic, wait a minute and add the fish or soy sauce, the sriracha, two tablespoons of chopped spring onion and a splash of lemon juice. Emulsify with a few rods or a fork.
Remove the stem of the aubergine and cut in half lengthwise. Cut each half again lengthwise, once or twice more, depending on size. Arrange in a bowl and spread the hot sauce. Serve with more green onion, salt to taste and lemon juice or zest.
With what to accompany Vietnamese eggplants
As a first course you are spicy eggplants They will be the perfect prelude to a asian inspired menu, for example before a teriyaki chicken or some steamed trout, and we can also serve them as a garnish for meats such as chicken wings or fish and seafood such as Vietnamese-style cockles. With basmati rice or noodles type noodles we will turn them into a unique complete dish.
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