Brocolini Recipe
harissa nuoc cham, eggplant, mushroom, peanut dukkah
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Dipping Sauce
In a small bowl, combine harissa, fish sauce, lime juice, minced garlic, and chili flakes. Mix well and set aside.
- 2
Cook the Eggplant
Slice the eggplant into rounds and sprinkle with salt. Let sit for 15 minutes, then rinse and pat dry. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the eggplant until golden brown, about 5-7 minutes. Set aside.
- 3
Sauté the Mushrooms
In the same skillet, add another tablespoon of olive oil and sauté the mushrooms until tender, about 4-5 minutes. Remove and set aside.
- 4
Blanch the Broccolini
In a pot of boiling water, blanch the broccolini for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking.
- 5
Make the Peanut Dukkah
In a dry pan, toast the peanuts until golden brown. Once cooled, chop them coarsely and mix with coriander and chili flakes.
- 6
Assemble the Dish
On a serving platter, arrange the broccolini, eggplant, and mushrooms. Drizzle the harissa nuoc cham over the vegetables and sprinkle with the peanut dukkah. Serve immediately.
