Vietnamese grilled aubergine with spring onion oil and tofu

Ingredients

For 1 serving

• Eggplant300 g
• Tofu120 g
• Spring onions2
• Peanut oil1 tablespoon
• Tamari1 tablespoon
• Lime juice1 tablespoon
• Brown sugar1 teaspoon
• Garlic1 clove
• Peanuts10 g
• White rice55 g
• Saltto taste

Contains: nuts, soy,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile prick the whole aubergines and cook them directly over the gas flame, turning, or under the oven grill at 250 °C, for 15 minutes, until the skin is charred and the flesh very soft. Leave them in a covered bowl for 5 minutes, then peel and pull into strips.
3. While they cook, drain and pat dry the tofu and cut into 1 cm slices; heat a griddle over medium-high heat and grill them for 3 minutes per side, until well marked.
4. Chop the spring onions and put them in a small heatproof bowl; heat the groundnut oil in a small pan over high heat for 1 minute, until very hot, and pour it over: it should sizzle.
5. Chop the garlic and mix it with the tamari, lime juice and brown sugar; roughly chop the peanuts.
6. Dress the aubergines and tofu with the spring onion oil and the sauce, finish with the peanuts and serve with the rice.