Smoky eggplant with garlic, chilli and basil

Smoky eggplant with garlic, chilli and basil

By
From
KOTO
Photographer
Michael Fountoulakis

The smoky and earthy flavours of this dish go well with most pork dishes. At the market, look for heavy eggplants with a firm, shiny skin and without holes caused by worms. The stem and leaves at the top should still be large to indicate freshness—they shrink as the eggplant ages.

Ingredients

Method

Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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