EGGPLANT MANGO

2-3 JAPANESE EGGPLANTS, SLICED AND SOAKED OVERNIGHT

OIL FOR DEEP FRYING

SALT

2 SMALL OR 1 LARGE MANGO, DICED

2 SHALLOTS, MINCED

1 CLOVE GARLIC, MINCED

1-2 CAYENNE PEPPERS, THINLY SLICED

1 T BROWN SUGAR

1 T LIME JUICE

2 TSP FISH SAUCE

1 TSP GROUND CUMIN

1 TSP SESAME OIL

1 C MIXED HERBS (SWEET BASIL, THAI BASIL, CILANTRO, MINT), FINELY CHOPPED

CUT EGGPLANTS INTO DISKS, HALVE THE DISKS, AND SOAK IN WATER OVERNIGHT.

DEEP FRY EGGPLANT IN BATCHES UNTIL GOLDEN BROWN (~4 MINUTES). DRAIN AND LIGHTLY SALT EGGPLANT.

TOSS MANGO WITH REMAINING INGREDIENTS, STIR IN EGGPLANTS, SERVE.

NOTES:

DO SOAK THE EGGPLANT: IT PREVENTS THEM FROM SOAKING UP OIL AND DRAWS OUT BITTERNESS. THEY CAN SOAK FOR DAYS, BUT ANY AMOUNT OF TIME SOAKING IS BETTER THAN NONE.

THE ATAULFO AND ALPHONSO MANGOS (SMALL YELLOW ONES) ARE THE BEST BY FAR IF YOU CAN GET THEM.

VARIATIONS:

ADD GARLIC-SAUTÉED SHRIMP. SERVE ON SOBA NOODLES.