Adopted from Ruth Reichl, ‘My Kitchen Year,’ this recipe won me over immediately! I can’t seem to leave the farmers market without eggplants these days; despite making it more times than I can count, it is still one of my favourite dishes.

It is incredibly easy to make. Having made it SO many times, I have discovered the keys to its deliciousness. Bake the eggplants until they are soft so they fully absorb the full flavour of the dressing. If making when limes are out of season, be wary of small, unripe limes which can be rather bitter and ruin the dressing; choose lemons instead. Do not skimp on the fresh mint and coriander! Their flavours pair with the dressing perfectly to create bliss! And beware of fish sauces! Read the ingredients! Most brands contain all sorts of junk.. Be sure to buy one that is traditionally made with only anchovies and salt (80%, 20%). My favourite brand is Redboat Fish Sauce.

Asian Baked Eggplant Salad.
Ingredients

2-3 eggplants, medium sized

1 tbs + 1 tsp Redboat Fish Sauce

2 tbs raw honey

1 large lime, juiced

2 cloves garlic, peeled and crushed or 1/2 tsp garlic powder (optional)

1/4 tsp hot red chilli flakes (optional)

fresh cilantro, washed, spun and chopped

fresh mint, washed, spun and chopped

Method

Preheat oven to 220 c.  

Wash and trim the tops off the eggplants.  Cut the eggplants in half lengthwise.  Line a large baking dish (with lid) with baking paper and place the eggplants facing down with the skin side on the top.  Cover and cook for about 40 minutes or until the eggplants are tender.

Juice the lime, add the fish sauce and the raw honey.  Add 2 crushed cloves of garlic and the chili flakes.  With a spoon, mix in the honey until it is completely dissolved.  Put aside.

Wash, spin and dry the fresh herbs; chop finely and put aside.

When the eggplants are done, let them cool for several minutes.  Cut the eggplant halves into strips and place in a shallow bowl; pour over the dressing.  Leave to marinate until you are ready to serve.

Serve with chopped cilantro and mint.  This dish is best served at room temperature with lots of fresh herbs. 

Prepare only what you will eat in one serving.  Store any left over marinated eggplant in an airtight container in the refrigerator.