Sides and Salads Recipes - Aubergine Salad Recipe

Ingredients

• 2 aubergines (eggplants)

• 15ml/1 tbsp vegetable oil

• 30ml/2 tbsp dried shrimp, soaked in warm water for 10 minutes

• 15ml/1 tbsp coarsely chopped garlic

• 1 hard-boiled egg, chopped

• 4 shallots, thinly sliced into rings fresh coriander (cilantro) leaves and 2 fresh red chilies, seeded and sliced, to garnish

For the dressing:

• 30ml/2 tbsp fresh lime juice

• 5ml/1 tsp soft light brown sugar

• 30ml/2 tbsp fish sauce

Serves 4-6

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Method:

1. Preheat the grill (broiler) to medium. Prick the aubergines several times with a skewer, then arrange on a baking sheet. Cook them under the grill for 30-40 minutes, or until they are charred and tender. Remove and set aside until they are cool enough to handle.

2. Meanwhile, make the dressing. Put the lime juice, sugar and fish sauce into a small bowl. Whisk well with a fork or balloon whisk. Cover with clear film (plastic wrap) and set aside. 

3. When the aubergines are cool enough to handle, peel off the skin and cut the flesh into medium slices.  

4. Heat the oil in a small frying pan. Drain the dried shrimp thoroughly and add them to the pan with the garlic. Cook over a medium heat for about 3 minutes, until golden. Remove from the pan and set aside.

5. Arrange the aubergine slices on a serving dish. Top with the hard-boiled egg, shallots and dried shrimp mixture.

6. Drizzle over the dressing and garnish with the coriander and red chilies.

Roasting aubergines really brings out their flavor.

Variation: For a special occasion, use salted duck's or quail's eggs instead.