Eggplant Relish, a beloved Khmer recipe catering to both vegetarians and meat enthusiasts, features broiled Asian eggplant infused with a tantalizing vinaigrette of sesame oil. The dish showcases the versatility of eggplant, offering a delicious option for those seeking flavorful plant-based alternatives.
To embark on this culinary adventure, procure four small Asian eggplants, broiling them until tender. Once cooled, remove the skin and cut the eggplant into bite-sized chunks, placing them in a large serving bowl and setting them aside.
The heart of this relish lies in its savory vinaigrette, crafted by combining water, white vinegar, soy sauce, sugar, sesame oil, grated fresh ginger root, paprika, and chopped sweet onion in a small bowl. This mixture is then poured over the prepared eggplant, creating a harmonious blend of textures and tastes. To enhance the flavor profile, add cumin, coriander, chopped fresh cilantro and mint, and optionally, hot chili peppers. A thorough stir ensures that the ingredients meld seamlessly, elevating the relish to new heights.
Eggplant Relish stands out as a versatile dish that pairs exceptionally well with rice. Whether enjoyed as a standalone treat or as a complement to other dishes, this flavorful creation adds a touch of sophistication to any meal, showcasing the culinary prowess of Khmer cuisine.
|4 small Asian eggplant
|1/4 cup of water
|1 tablespoon of white vinegar
|1 tablespoon of soy sauce
|1 tablespoon of sugar
|1 tablespoon of sesame oil
|1/2 teaspoon of grated fresh ginger root
|1/4 teaspoon of paprika
|1/2 sweet onion, chopped
|1/4 teaspoon of cumin powder
|1/4 teaspoon of coriander powder
|1/4 cup of chopped fresh cilantro and mint
|2 chopped hot chili pepper (option)
Directions to make Eggplant Relish
- Grilled or broiled eggplant till tender. When eggplant cool down, removed skin and cut eggplant to chunks bite sizes. Put it in a large serving bowl and set it a side.
- In a small bowl; mix water with vinegar, soy sauce, sugar, sesame oil, ginger, paprika and onion together, mix well. Pour vinegar sauce over prepared eggplant, stirs and mix well. Add cumin, coriander, fresh herbs and chili pepper, stirs well before serve.
Serve with rice.
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Serving Size: 1
Calories Per Serving: 326