Thai Roasted Eggplant & Shrimp Salad
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Ingredients
Eggplant & Shrimp Salad:
2
medium-large eggplants
1
lb shrimp
oil
salt
red onion
crushed peanuts
cilantro
dill
Dressing:
¼
cup dried shrimp
2
garlic cloves minced
1
thai chili minced
¼
cup minced cilantro stem
4
limes
2
Tbsp fish sauce
3
Tbsp sugar
Preparation
Step 1
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.
Step 2
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.
Step 3
Slick shrimp into bite-sized pieces. Poach shrimp in slow-boililng water until they become pink and firm.
Step 4
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.
Step 5
Add dried shrimp dressing to salad and toss.