1 lb eggplant, quartered lenghtwise
2T thinly sliced shallots
2 T coarsely chopped fresh cilantro, + leaves for garnish
2 green onions, thinly sliced
2 t coarsely chopped garlic
3 T fish sauce (can sub w/soy sauce)
3 T freshly squeezed lime juice
1 T sugar
1 T chopped fresh hot green chiles, or 2 t coarsely ground dried red chilies
1 T dried shrimp, whole or coarsely chopped, or 2 T coarsely chopped roasted, salted peanuts (optional)
Cook eggplant, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400 degree F oven for about 15 mins. Allow to cool.
Place remaining ingredients in a medium bowl. Peel e…ggplant and cut into 2″ wide chunks and add to bowl. Gently toss well to mix. Mound the salad on a small platter, juice and all, and garnish w/a few fresh cilantro leaves. Serve at room temp or chilled.
*serving suggestion: serve as an appetizer with a lettuce leaf “wrap”, or as a side dish with rice.
– Tanya Stiegler