Ingredients

• 4 aubergines
• cut into wedges or chunks
• vegetable oil
• for brushing when griddling
• 1 lime
• juice only
• salt
• 10 small red chillies
• stalks removed
• 5 garlic cloves
• 5 lemons
• juice only
• 5 tbsp rice wine vinegar
• 5 tbsp water
• 1 tbsp cumin seeds
• 100ml/3½fl oz plain yoghurt

Directions

• Place the aubergines into a bowl
• add a little oil and the lime juice and season with plenty of salt. Toss well to ensure even coating of the oil.
• Heat a griddle pan until smoking. Add the aubergines and chargrill in batches
• turning once
• until cooked and marked with lines from the griddle. Remove each batch from the pan and keep warm.
• For the nuoc cham
• place the chillies and garlic into a food processor and blend to a paste. Add the lemon juice
• rice wine vinegar and water and blend again until smooth.
• For the cumin yoghurt
• dry-fry the cumin seeds in a hot frying pan
• until turning dark brown and fragrant
• then crush the cumin with a pestle and mortar.
• Place the yoghurt into a serving bowl and stir in the crushed cumin.
• To serve
• arrange the aubergines onto six plates. Spoon some nuoc cham dressing over each plate of aubergines and top with a dollop of the cumin yoghurt.