Smoky Eggplant Salad Topped with a Poached Egg

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves 4 as a light lunch  or 8 as part of a shared meal

Collect Ingredients

I tablespoon Daintree Spice Co’s Smoky BBQ Rub

6 Thai eggplants

4 free-range eggs poached

1/4 cup each of mint and coriander leaves

1 red onion thinly sliced

1 spring onion thinly sliced diagonally

1 small jalapeño chilli (seeds removed) finely chopped

Juice of 1/2 lime

4 Tablespoons peanut oil for cooking

1 tablespoon fish sauce  

Method

  1. Cut the eggplant in quarters lengthwise and coat throughly with the the Smoky BBQ Rub. Heat oil in a wok until smoking add the eggplant and stir-fry until golden and soft about 5-8 minutes. Combine with herbs, red onion, chilli, spring onion, lime juice and fish sauce. Arrange on serving plates and top with Poached eggs.

 

 

 

 

 

 

 

 

 

 

 

Jason Riches