These Thai Eggplant Rounds will become a new favorite side dish. Eggplant slices are broiled in the oven for about 4 to 5 minutes per side and finished with a delicious sauce made from freshly squeezed lime juice, fish sauce, finely minced garlic, and a pinch of sugar.
2tablespoons (30 mL)fish sauceI recommend Red Boat brand
2tablespoons (30 mL)fresh lime juice
2small garlic clovesfinely minced
1teaspoon (5 g)granulated sugar
¼cuppacked Thai basil leavesfinely chopped
freshly ground black pepper
Instructions
Preheat oven to the medium broil setting. Slice the eggplant into ¾-inch thick round slices and lay out on a half sheet pan, leaving some space between each slice.
Brush both sides with oil, do not salt, and broil for 4 to 5 minutes per side, watching carefully, or until each side is golden brown. Meanwhile, combine the fish sauce, lime juice, garlic, sugar, and Thai basil in a small bowl, whisking until the sugar has fully dissolved.
Allow the eggplant to cool on a wire rack for 15 to 20 minutes or until lukewarm. Drizzle with the sauce and serve immediately.
Adapted heavily from the June 1994 issue of Gourmet magazine.