Thai Roasted Eggplant & Shrimp Salad
Preheat the oven to 350°. Slice eggplant into 1/6th or 1/8th slices and arrange on a baking sheet. Sprinkle eggplant wedges with salt and brush lightly with oil, then bake for 15-20 minutes.
In a separate container, combine dried shrimp, garlic cloves, thai chili, and cilantro stems. Squeeze limes and add fish sauce and sugar. Mix thoroughly and let sit.
Slick shrimp into bite-sized pieces. Poach shrimp in slow-boililng water until they become pink and firm.
Remove roasted eggplant from the oven and slice into bite-sized pieces. Add thinly sliced red onion, poached shrimp, and crushed peanuts. Add chopped cilantro leaves and dill.
Add dried shrimp dressing to salad and toss.