Grilled aubergine salad with nuoc cham dressing

Check out Simon Rimmer's chargilled aubergine salad, served with a fiery red chilli dressing
By Simon Rimmer
Grilled aubergine salad with nuoc cham dressing
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 4 aubergines, cut into wedges, or chunks if large
  • 2 tbsp vegetable oil
  • 1 fresh lime juice
  • 1 tbsp cumin seeds
  • 100 ml plain yogurt

For the nuoc cham

  • 10 small red chillies
  • 5 clove garlic
  • 5 lemons, juices
  • 5 tbsp mirin, (Japanese rice vinegar)
  • 5 tbsp water

For the puri

  • 375 g flour, chapati or 190g plain flour and 190g wholemeal flour
  • 1 handfuls fresh coriander
  • 150 ml water, warm
  • 500 ml oil, for deep frying


1. Put the aubergine wedges into a bowl, add the oil and lime juice and season with plenty of salt. Toss well. Preheat a griddle pan and griddle the aubergines until charred, set aside.2. To make the nuoc cham, combine all the ingredients in a food processor.3. Heat a frying pan and dry fry the cumin seeds until fragrant, then crush them in a mortar and pestle and combine with the yogurt.4. To make the puris, blend the flour, coriander and a pinch of salt in a food processor, put it into pulse mode, and slowly add the water to make a dough. Roll out the dough and cut out 15cm circles.5. Heat the oil in a large saucepan and deep fry the puris, one at a time, for 30 seconds before removing and draining off any excess oil.6. Arrange the aubergines on plates, spoon some nuoc cham dressing over and top with the yogurt. Serve with warm puris.

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