When cooked over open fire, aubergine has an amazing way of transforming its flavour and texture into a smoky, soft bombshell of taste. This salad uses the runny egg to contribute to the dressing, it's a perfect accompaniment to a barbecue and also delicious served with steamed jasmine rice. For this salad, Thai purple aubergine is used - this is thinner and easier to grill evenly in a short time. However, the more common large aubergine can also be used but it may need to be cooked a little longer on the fire.
For the salad
For the dressing
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