Ingredients
Equipment
Method
- Assemble all ingredients
- Roast baby shallots, garlic and chili in frying pan until skin starts to caramelise - allow to cool and peel off the skin of shallot and garlic (discard this skin)
- Peel and cut eggplant into 2-inch squared chunks, and steam until tender - approx. 6-8 minutes (allow to sit on a strainer and allow to cool)(Alternatively, you can grill the eggplant and remove the skin for a smokier finished product)Once the eggplant has cooled, chop it coarsely with a knife.
- Cut the mushrooms into small dice, and roast them in a frying pan until golden brown, season with a little salt.
- Add the cooked eggplant - and cook for 3-4 minutes until most of the liquid has evaporated - allow to cool.
- Add the shallot, garlic, and chili to a mortar and pestle. Pound to a smooth paste.
- Add the soybean paste, salt, and coconut sugar.
- Next, add the cooked mushroom and eggplant mix, and mix until well combined.
- Season with the lime juice and soy sauce (add a little boiling water to loosen if it looks think)
- Mix everything together and taste.
- Adjust seasoning if needed, with either more lime juice, soy sauce, coconut sugar, or salt
- Serve garnished with chopped coriander and crispy shallot
Nutrition
Notes
Recipe variation:
- You can use miso paste in place of soy bean paste
