Brocolini Recipe
Recipe information
Make Brocolini in just 45m. harissa nuoc cham, eggplant, mushroom, peanut dukkah
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Ingredients
Main Ingredients
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.
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