Directions

To Make

1. Cover eggplants in salt and place in a large strainer to sit for 1 hour. Wash off salt well, pat dry with a paper towel.
2. To make dressing, place sugar, lime juice, Squid Brand Fish Sauce and sesame oil in a medium bowl. Stir until sugar is dissolved. Mix through ginger, garlic and ½ cup of green spring onion tops. Set aside.
3. Rub oil over eggplants and white spring onions. Heat a large non-stick grill plate over high heat. Reduce heat to medium and cook eggplant for 2-3 mins each side until tender and charred. Set aside. Cook spring onions for 2-3 mins until slightly blistered and coloured.
4. Plate eggplants and spring onions with a drizzle of dressing over. Garnish with coriander and chilli, serve with steamed rice and remaining dressing.