Grilled Eggplant And Shrimp Salad

Name: Grilled Eggplant And Shrimp Salad
Total time: 45 min
Yield: 6 servings
Cuisine: asian
Ingredients: 1 medium eggplant, about 1 1/4 pounds; 1 pound medium shrimps, peeled and deveined; 1 cup diced seeded ripe tomato; 2 tablespoons Thai fish sauce; 1 teaspoon anchovy paste; 1/3 cup fresh lime juice; 1/2 teaspoon sugar; 1 small slender hot green chili, seeded and sliced thin; 2 large cloves garlic, finely chopped; 1 tablespoon finely chopped shallot; 1/4 cup chopped fresh coriander leaves; Sprigs of fresh coriander for garnish

By Florence Fabricant

Total Time: 45 minutes
Rating: 4(7)
Comments: Read comments

Featured in: FOOD; Shrimps in the Thai Style Help Hold the Line on Fat and Salt

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Ingredients

Yield:6 servings

1medium eggplant, about 1¼ pounds
1pound medium shrimps, peeled and deveined
1cup diced seeded ripe tomato
2tablespoons Thai fish sauce
1teaspoon anchovy paste
⅓cup fresh lime juice
½teaspoon sugar
1small slender hot green chili, seeded and sliced thin
2large cloves garlic, finely chopped
1tablespoon finely chopped shallot
¼cup chopped fresh coriander leaves
Sprigs of fresh coriander for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Preheat a grill, a nonstick griddle or a large nonstick skillet.
Step 2
Cut the stem off the eggplant, then slice the eggplant one-half-inch thick. Grill or sear the eggplant slices until they are nicely browned. Do not allow them to burn. Set them aside to cool slightly.
Step 3
While the eggplant is cooling, place the shrimps on skewers and sear them on the grill or, without the skewers, sear them until they begin to char around the edges on the griddle or in the skillet. Set them aside.
Step 4
Dice eggplant, place in bowl. Mix with tomato. Dice shrimp and add.
Step 5
Mix the fish sauce, anchovy paste, lime juice and sugar together. Pour over the eggplant mixture. Fold in the chili, garlic and shallot. Mix well. Add the coriander leaves and mix again. Serve garnished with sprigs of fresh coriander.