Recipe adapted from Quick & Easy Thai
Ingredients
1 lb Japanese eggplant
2 Tbsp shallots, thinly sliced
2 Tbsp cilantro, coarsely chopped plus leaves for garnish
2 green onions, thinly sliced
2 tsp garlic, coarsely chopped
3 Tbsp fish sauce
3 Tbsp lime juice, freshly squeezed
1 Tbsp sugar
1 Tbsp hot green chili peppers, diced
Directions
Cut eggplants in half lengthwise. Cook eggplant strips, 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 15 minutes. Set aside to cool.
Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in chunks and add to the bowl. (May peel eggplant
first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices.