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  • The Australian Women’s Weekly Food

    In season: eggplant

    Mar 19, 2023 6 minutes

    from the Test Kitchen

    Soaking the eggplant first in milk reduces the amount of oil it soaks up when frying, keeping it fresh and tender. It also ensures the semolina sticks to the eggplant. You can use nut-based milk and yoghurt here instead, if you prefer.

    Eggplant with nam prik sauce

    PREP + COOK TIME 25 MINUTES SERVES 4

    2½ tablespoons light soy sauce
    2 tablespoons lime juice
    1 tablespoon tamarind puree
    1 tablespoon brown sugar
    1 small clove garlic, crushed
    2 teaspoons finely grated fresh ginger
    ½ teaspoon dried chilli flakes
    2 medium vine-ripened tomatoes (300g), chopped coarsely
    ⅓ cup (80ml) extra virgin olive oil
    8 Japanese eggplants (1kg), halved lengthways
    1 cup fresh Thai basil leaves
    2 green onions, sliced into thin strips
    ½ cup (40g) fried shallots

    1 To make nam prik sauce, process soy sauce, lime juice, tamarind, sugar, garlic, ginger, chilli flakes, tomato and 1 tablespoon of the oil until a coarse mixture forms. Season to taste with salt.

    Toss eggplant halves in remaining oil to coat; season. Heat a grill plate (or pan or barbecue) over high heat. Cook

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