Thai Roasted Eggplant Salad With Cilantro And Lime
From quick&easy thai by nancie mcdermott. Can used chopped peanuts in place of dried shrimp.
Steps
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.
Gently toss well to mix eggplant with seasoning.
Garnish salad with cilantro leaves.
Serve at room temperature or chilled with all juices.
Ingredients
japanese eggplant, shallots, cilantro, green onions, garlic, fish sauce, lime juice, sugar, hot green chili peppers, dried shrimp