Sauce
1
shallot, unpeeled, halved
4
garlic cloves, skin on
4
small tomatoes (about 1 lb.)
½
bunch cilantro, tough stems trimmed
Juice of 1 lime
3
green Thai chiles
3
Tbsp. fish sauce
1
tsp. dark brown sugar
Eggplant and assembly
6
Italian eggplants, halved
Extra-virgin olive oil (for drizzling)
Kosher salt
½
cup unsalted dry-roasted peanuts
Thinly sliced serrano chiles and coarsely chopped cilantro (for serving)
Special equipment
A metal skewer
Source : food
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