Aubergines and herby wild rice, tossed in a punchy, salty-sour Thai sauce that, once tasted, you will make again and again
Up and down the length and breadth of Thailand’s tables, you’ll find dipping sauces of various kinds sitting quietly yet potently to add fire and life to your meal. Nam jim is a particular favourite of mine, and, although there are many variations, loosely speaking it is always a fabulously punchy concoction usually made with chillies, sugar, garlic, lime and a salty element (such as fish sauce or soy). Here, I’ve generously doused some roast aubergines in the sauce, then tossed them with wild rice and fresh herbs to add some fire and life to your table.
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