Choose any firm oblong eggplants for this dish, green or purple.

  • 2 large Asian whole aubergines
  • 10 bird's eye chillies.
  • 3/4 teaspoon salt
  • 1/4 cup chopped scallion, green part only
  • 1/4 lightly packed cup chopped cilantro
  1. Place the whole eggplant in a pot and cover with water. Bring to a boil over high heat. Boil for about 20 minutes, until soft.
  2. Remove from the water, cool and with your fingers remove the thin skin from the eggplants and discard. Remove the stem  and cut each eggplant across into 3 pieces.
  3. Pound the chillies with salt in a mortar until homogeneous.
  4. Add the scallion and cilantro, and pound with the pestle to produce a rough paste.
  5. Transfer the paste and the aubergine into a food processor and pulse until it's mixed well. Taste and season with salt or fish sauce as preferred . Transfer to a serving dish.

    Note: If you wish you may add 2 chopped sautéed scallions to the dish. This can be served mixed into the aubergine dish or as a side serve for diners to take themselves.