An appetizing and unusual salad that you will find yourself making over and over again. Roasting the eggplants really brings out their flavor. For a special occasion, use salted duck's or quail's eggs, cut in half, instead of chopped hen's eggs.
Ingredients: (Serves 4 to 6)
2 eggplants (aubergines)
15 ml/1 tablespoon vegetable oil
30 ml/2 tablespoons dried shrimp, soaked in warm water for 10 minutes
15 ml/1 tablespoon coarsely chopped garlic
1 hard-boiled egg, chopped
4 shallots, thinly sliced into rings
Fresh cilantro (coriander) leaves and 2 fresh red chilies, seeded and sliced, to garnish
For the dressing:
30 ml/2 tablespoons fresh lime juice
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
30 ml/2 tablespoon Thai fish sauce
Method:
Preheat the broiler (grill) to medium or preheat the oven to 180ºC/350ºF/Gas 4. Prick the eggplants several times with a skewer, then arrange on a baking sheet. Cook them under the broiler for 30-40 minutes, or until they are charred and tender. Alternatively, roast them by placing them directly on the shelf of the oven for about 1 hour, turning them at least twice. Remove the eggplants and set aside until they are cool enough to handle.
Meanwhile, make the dressing. Put the lime juice, palm or muscovado 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 until required.
When the eggplants are cool enough to handle, peel off the skin and cut the flesh into medium slices. 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.
Arrange the eggplant slices on a serving dish. Top with the hard-boiled egg, shallots and dried shrimp mixture. Drizzle over the dressing and garnish with the cilantro and red chilies.
[source from www.healthyonlinerecipes.com]
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