Koto Vietnam’s recipe for smoked eggplant with garlic, chilli and basil, a traditional Vietnamese dish  is as easy to cook as it is delicious.  Koto is a restaurant devoted to training young people living on the streets of Hanoi and Ho Chi Minh City to cook and develop the skills needed for a better and safer future.  For more information on Koto and to find out how to donate to this fantastic charity, click here.

Ingredients

3 medium eggplants
1tsp sugar
1 tbsp rice vinegar
2 tbsp fish sauce
1 chilli, deseeded and finely chopped
1 tbsp vegetable oil
4 garlic cloves, chopped
1/2 cup basil leaves, roughly chopped
Cracked pepper to add flavour

Method

Grill the eggplant until it is blackened and blistered on all sides. For best results, cook the vegetable on a barbecue or on an open flame.

While the eggplant is cooking, mix the sugar, vinegar, fish sauce and chilli in a mixing bowl until the sugar has fully dissolved.

Allow the eggplants to cool before peeling and removing the seeds. Cut into long strips.

Burn off the garlic in a hot wok, adding the eggplant and vinegar mixture. Mix well. Add the basil leaves and serve.

Serve with boiled rice.

About the Author: Rebecca is Digital Marketing Manager for Tucan Travel. She has travelled independently and on group tours through South America, Africa, Asia, Middle East and Europe. You can find her on Google+ or read her other contributions here.