Thai Eggplant Rounds

🧂 Ingredients

• 2 Japanese eggplant
• vegetable oil

  for brushing
• 2 tablespoons (30 mL) fish sauce

  I recommend Red Boat brand
• 2 tablespoons (30 mL) fresh lime juice
• 2 small garlic cloves

  finely minced
• 1 teaspoon (5 g) granulated sugar
• ¼ cup packed Thai basil leaves

  finely chopped
• freshly ground black pepper

Instructions

• 1 Preheat oven to the medium broil setting. Slice the eggplant into ¾-inch thick
  round slices and lay out on a half sheet pan, leaving some space between each
  slice.
• 2 Brush both sides with oil, do not salt, and broil for 4 to 5 minutes per side,
  watching carefully, or until each side is golden brown. Meanwhile, combine the
  fish sauce, lime juice, garlic, sugar, and Thai basil in a small bowl, whisking
  until the sugar has fully dissolved.
• 3 Allow the eggplant to cool on a wire rack for 15 to 20 minutes or until
  lukewarm. Drizzle with the sauce and serve immediately.

Nutrition Info