harissa nuoc cham, eggplant, mushroom, peanut dukkah

In a small bowl, combine harissa, fish sauce, lime juice, minced garlic, and chili flakes. Mix well and set aside.

Prepare the Dipping Sauce

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.

Cook the Eggplant

In the same skillet, add another tablespoon of olive oil and sauté the mushrooms until tender, about 4-5 minutes. Remove and set aside.

Sauté the Mushrooms

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.

Blanch the Broccolini

In a dry pan, toast the peanuts until golden brown. Once cooled, chop them coarsely and mix with coriander and chili flakes.

Make the Peanut Dukkah

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.

brocolini

Recipe information

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