Aubergine Salad with Shrimp and Egg

Name: Aubergine Salad with Shrimp and Egg
Yield: Serves Four to Six
Cuisine: Thailand
Ingredients: 2 aubergines (eggplant); 30 ml/2 tbsp Thai fish sauce; 5 ml/1 tsp palm sugar or light muscovado (brown) sugar; 15 ml/1 tbsp coarsely chopped garlic; 15 ml/1 tbsp vegetable oil; 30 ml/2 tbsp fresh lime juice; 30 ml/2 tbsp dried shrimp, soaked in warm water for 10 minutes; 2 fresh red chillies, seeded and sliced, to garnish; fresh coriander (cilantro) leaves and; 4 shallots, thinly sliced into rings; 1 hard-boiled egg, chopped

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

An appetizing and unusual salad that you will find yourself making over and over again. Roasting the aubergines really brings out their flavour.

Ingredients

2 aubergines (eggplant)
15 ml/1 tbsp vegetable oil

Asia
Thailand
Pescatarian
Gluten-free
South East Asia

Method

Preheat the grill (broiler) to medium or preheat the oven to 180°C/350°F/Gas 4. Prick the aubergines several times with a skewer, then arrange on a baking sheet. Cook them u