Egg-topped smokey aubergine salad | Egg Recipes – British Lion Eggs

Ingredients

• For the salad...
• 2 Thai purple aubergines (these can be found in any good Asian supermarket, however the larger, more popular aubergine can be used instead)
• 2 medium British Lion eggs
• A handful of mint, picked and torn in half with fingers
• A handful of coriander, picked and washed.
• 100g Thai shallots, peeled and sliced thinly (banana shallots chopped thinly can be used instead)
• 20g Jasmine Rice
• For the dressing...
• 4 limes, juiced
• 4 tbsp fish sauce (soy sauce if vegetarian)
• 4 tbsp tamarind water
• 2 tbsp caster sugar
• 1 mandarin, juiced (clementine will work too)
• ½ tbsp chilli powder (a little less if you don’t like heat)