I'm ecstatic over this new recipe I stumbled upon because I can finally make a healthy eggplant dish that my husband and I love and keep up with eating the eggplants in our garden since they tend to grow faster than the speed of light. It's a little too spicy for our 4 year old but maybe she'll acquire the taste. It also goes well with sticky rice and on a bed of lettuce which serve as your utensils and makes for less dish-washing!
THAI BASIL EGGPLANT SALAD-
- 1-1/2 pounds long narrow Asian eggplants (about 5 to 6 medium)
- 1/2 cup thinly sliced shallots (about 2 large), separated into rings
- 1/2 cup coarsely torn cilantro, 1/4 cup chopped fresh basil leaves, 2 tablespoons chopped mint
- 6 tablespoons fresh lime juice
- 3 tablespoons Asian fish sauce (preferably naam pla)
- 1/4 teaspoon sugar
- 1/2 to 1 small fresh red or green Thai (bird) chile or serrano chili, minced (wear rubber gloves)
Preheat broiler.
Cut eggplants diagonally into 1/4-inch-thick slices, discarding stem ends. On a lightly oiled large baking sheet arrange slices in one layer and broil 4 to 6 inches from heat until golden, about 8 minutes. Turn slices over and broil until golden, about 8 minutes. Cool eggplant slices slightly and chop coarse. In a bowl combine eggplant, shallots, cilantro, basil, mint.
In a small bowl stir together lime juice, fish sauce, sugar, and chili and pour dressing over eggplant. Toss mixture well and let stand 30 minutes to blend flavors.
Arrange lettuce on a plate, overlapping leaves, and mound eggplant on tip. Serve eggplant with rice. Lettuce leaves can be used to pick up salad.
ENJOY!
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