Grilled Long Eggplant Salad

LONG GREEN EGGPLANTS are available from most Asian food stores, otherwise use a small purple eggplant, which, unlike the Thai eggplant, needs to be salted to remove the bitterness before use. To do this, simply cut it in half lengthways and rub with salt. After no less than 1 hour, wash off the salt and proceed with the recipe.

Omitting the eggs, pork and dried prawns, and substituting light soy sauce for the fish sauce makes a delicious vegetarian salad.