Eggplant salad

Name: Eggplant salad
Cook time: 30 min
Yield: 4-6
Ingredients: 10 slender eggplants (about 55 g each); 2 tablespoons peanut oil; 3 red Asian shallots, finely chopped; 2 garlic cloves, crushed; 1 fresh red chilli, seeded and finely chopped; 1 boiled egg, diced; 1 tablespoon fried red Asian shallot flakes; 2 tablespoons fresh coriander leaves

November 1, 2013

easyTime:< 30 minsServes:4-6

Yam Makreau Paw

Ingredients

10 slender eggplants (about 55 g each)
2 tablespoons peanut oil
3 red Asian shallots, finely chopped
2 garlic cloves, crushed
1 fresh red chilli, seeded and finely chopped
1 boiled egg, diced
1 tablespoon fried red Asian shallot flakes
2 tablespoons fresh coriander leaves

Dressing

1 teaspoon grated palm sugar
2 tablespoons soy sauce
1–2 teaspoons fish sauce
2 tablespoons lime juice
1 tablespoon sesame seeds, toasted

Method

Step 1
Preheat the oven to moderately hot 200°C (400°F/Gas 6). Place the eggplant in a roasting tin with half the oil. Toss to coat. Bake for 15 minutes, or until tender. Cool.
Step 2
When the eggplant is cool enough to handle, peel away the skin and discard. Cut the flesh into 2 cm pieces.
Step 3
Heat the remaining oil in a frying pan over medium heat. Add the shallots, garlic and chilli and cook for 2 minutes, or until soft. Transfer to a mortar and pestle and pound into a paste, then mix with the eggplant.
Step 4
To make the dressing, place the palm sugar, soy and fish sauces, lime juice and sesame seeds in a bowl and stir until the sugar is dissolved.
Step 5
Spoon the eggplant salad onto a serving platter and top with the egg, shallot flakes and coriander. Pour the dressing over the salad and serve immediately.