Eggplant with Tempura Water Spinach and Eggs

To make the nam jim, put all the ingredients in a blender (making sure the coriander root is well washed and free of grit). Blitz until it’s a fine purée, then push through a strainer and set aside.

Preheat the oven to 200°C (400°F). To make the smoked eggplants, put the eggplants, whole, on a baking tray and roast for 20 minutes. Remove from the oven, cut them in half and place them back on the tray, skin side down. Brush with a touch of vegetable oil and place back into the oven for another 20 minutes, raising the temperature to 220°C (430°F). 

While the eggplants are roasting, bring a small saucepan of water to the boil and add the eggs. Set aside a bowl of ice-water. Boil the eggs for 8 minutes, then cool them in the ice-water for 8 minutes, then remove and peel. 

When the eggplants are done roasting, scoop the eggplant flesh out into a bowl and season with the fish sauce, lime juice and honey. 

For the tempura, heat the vegetable oil to 180°C (350°F) in a large saucepan. While this is heating up, combine the rice flour and 120 ml (4 fl oz) of water in a large bowl. Using your hands, coat the water spinach in the batter drop in the oil – it won’t take long to fry. Remove from the oil and set aside on paper towel. 

To serve, place the eggplant down first, then put an egg into the middle. Place a nest of the water spinach around it. Pour the nam jim around the edges and enjoy.