Friday 14 March, 2008
Eggplant
I am a fan of eggplant. Excitingly, in Indonesia they have purple (skinny) eggplants and white ones.
The white ones are pretty fabulous roasted (or deep fried), peeled, then tossed in lime,
salt and fresh chilli paste 
(And something green. Like coriander). Voila, 
eggplant sambal.
Where did I learn this? At cooking school in Ubud. Janet De Neefe runs a fabulous course which I can highly recommend.
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Mark says:
Oh Yum! That looks, and sounds, amazing. My favourite flabours: chili, lime and coriander. And with roasted eggplant, yum.
The eggplant look like the ones I grew up with – I just love that purple (though I don't remember the white ones). Luckily, we can find lovely long Lebanese style eggplants here in Melbourne, though their colour is much darker than the Southeast Asian varieties.
Let us know if you have any success replicating the dish here.
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