Thai Eggplant Salad
1-1/2 pounds long narrow asian eggplants (about 5 to 6 medium)
1/2 cup thinly slices shallots (about 2 large) separated into rings
1/2 cup coarsely torn vietnamese coriander leaves, or torn regular fresh coriander leaves
1/4 cup chopped fresh mint leaves
6 tablespoon fresh lime juice
3 tablespoons soy sauce
1/4 teaspoon sugar
1/2 small fresh red or green thai chile or, mince serrano chili
1 head bibb lettuce, separated into leaves, rinsed, and spun dry
thai sticky rice or thai jasmine rice
Preheat broiler. Cut eggplants diagonally into 1/4-inch-thick slices, discarding stem ends. On a lightly oiled large baking sheet arrange slices in one layer and broil 4 to 6 inches from heat until golden, about 8 minutes. Turn slices over and broil until golden, about 8 minutes. Cool eggplant slices slightly and chop coarse.
In a bowl combine eggplant, shallots, and Vietnamese coriander (or alternative). In a small bowl stir together lime juice, soy sauce, sugar, and chili and pour dressing over eggplant. Toss mixture well and let stand 30 minutes to blend flavors. Arrange lettuce on a plate, overlapping leaves, and mound eggplant on tip. Serve eggplant with rice. Lettuce leaves can be used to pick up some salad.
Serves 6 as part of a rice based meal.
I prepared this recipe using green Thai eggplants and brought it to a Passover Seder. There were no leftovers and everyone raved about how good the salad was!
Ruth, Location not stated.
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