Roasted Eggplant Salad

Name: Roasted Eggplant Salad
Yield: Serves 4
Cuisine: Myanmar (Burma)
Ingredients: About ¼ cup coarsely torn coriander, finely chopped mint, or Vietnamese coriander; 1 pound long Asian eggplants (3 medium); ⅓ cup thinly sliced shallots, soaked in cold water for 10 minutes and drained; 1 tablespoon fresh lime juice; 1 teaspoon salt, or to taste; 2 teaspoons Fried Shallots, or to taste; 1 tablespoon Shallot Oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Burma

By Naomi Duguid

Published 2012

About

Crunchy and a little hot from the fine slices of raw shallot, smooth textured from the eggplant, this salad has a nice balance of tart lime juice and aromatic shallot oil. It’s one of my favorites: I serve it with any and every kind of meal. It’s also a great dish for a potluck.

Ingredients

1 pound long Asian eggplants (3 medium)
⅓ cup thinly sliced shallots, soaked in cold water for 10 minutes and drained

Asia
Myanmar (Burma)
Gluten-free
Vegan
South East Asia

Method

Preheat the oven to 450°F or preheat a charcoal or gas grill to medium-hot.

Prick the eggplants all over with a fork and place on a baking sheet in the center of the oven, or place on the grill rack about 5 inches above the fire.