Grilled eggplant skewers with fresh herbs and nuoc cham sauce

Name: Grilled eggplant skewers with fresh herbs and nuoc cham sauce
Yield: 4
Ingredients: 4 long Asian eggplants, (available from Asian markets) (Main); ¾ cup Coconut amino sauce, (or soy sauce); ¼ cup Rice vinegar; 2 Tbsp Minced garlic; 1 handful Coriander leaves, chopped (Main); 1 handful Mint leaves, chopped (Main); 100 ml Coconut amino sauce, (or soy sauce) (Main); 100 ml Water; 30 ml Rice vinegar; 1 Lime, juice only; 1 Tbsp Brown sugar; 2 cloves Garlic, sliced thinly; 2 Tbsp Red chillies, sliced thinly

for 4 people

This recipe is by Nathan Houpapa, the executive chef of Cafe Hanoi, an award-winning Vietnamese restaurant in Auckland's CBD.

See more of his BBQ recipes here

Grilled fish with chilli & galangal marinade

Lemongrass sesame pork with fast-pickled cucumber

For this recipe, serve the skewers with the nuoc cham on the side as a dipping sauce.

Eggplant skewers

4 long	Asian eggplants, (available from Asian markets) (Main)
¾ cup	Coconut amino sauce, (or soy sauce)
¼ cup	Rice vinegar
2 Tbsp	Minced garlic
1 handful	Coriander leaves, chopped (Main)
1 handful	Mint leaves, chopped (Main)

Vegetarian nuoc cham dipping sauce

100 ml	Coconut amino sauce, (or soy sauce) (Main)
100 ml	Water
30 ml	Rice vinegar
1	Lime, juice only
1 Tbsp	Brown sugar
2 cloves	Garlic, sliced thinly
2 Tbsp	Red chillies, sliced thinly

Directions

Eggplant skewers

Soak a packet of bamboo skewers in water for at least an hour (so they don't burn on the BBQ).
Mix the coconut amino sauce (an amazing gluten-free soy alternative available at www.purecoco.co.nz), rice vinegar and garlic together.
Slice the eggplants into 2cm rounds and marinate in the liquid for at least 1 hour.
Thread eggplant slices onto skewers.
Grill a few minutes each side until cooked through, making sure there is a nice bit of char on them as it gives the eggplant a lovely smoky flavor.
Roll the skewers in the chopped herbs to cover.

Vegetarian nuoc cham dipping sauce