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Eggplant and Pepper Salsa


3 eggplants
3 red peppers, roasted and peeled
3 ounces cooking oil
3 ounces thin soy sauce
3 ounces unseasoned japanese rice vinegar
3 tablespoons freshly squeezed lime juice
2 tablespoons brown sugar
2 tablespoons fish sauce
1 teaspoon asian chili sauce
2 tablespoons minced spring onion
3 tablespoons fresh coriander, chopped, plus extra for garnish
3 tablespoons chopped mint
2 tablespoons very finely minced fresh ginger
2 cloves garlic, finely minced
salt and freshly ground black pepper, to taste


Trim the ends of the eggplants, then cut each one lengthwise into 6-8 pieces. In a rectangular dish, combine 2 tablespoons of the cooking oil, the soy sauce, and vinegar, then add the eggplant. Marinate for 1 hour, turning the vegetables every 15 minutes. Brush the eggplants and peppers with oil and char grill for about 4 minutes on each side, until browned and softened.

Coarsely chop the eggplant and peppers. In a small bowl, combine the eggplant, peppers, remaining 2 tablespoons cooking oil, lime juice, sugar, fish sauce, chili sauce, spring onion, coriander, mint, ginger and the minced garlic.

Set aside at room temperature. This recipe can be prepared up to 8 hours prior to serving.

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