An appetizing and unusual salad that you will find yourself making over and over again.
ingredients
serves 6
2 eggplants
1 tbsp oil
2 tbsp dried shrimps, soaked and drained
1 tbsp coarsely chopped garlic
2 tbsp freshly squeezed lime juice
1 tsp palm sugar
2 tbsp fish sauce
1 hard-boiled egg, chopped
4 shallots, thinly sliced into rings
cilantro leaves, to garnish
2 red chillies, seeded and sliced, to garnish
method
1. Grill or roast the eggplants until charred and tender.
2. When cool enough to handle, peel away the skin and slice the eggplant into thick pieces.
3. Heat the oil in a small skillet, add the drained shrimps and the garlic and fry until golden. Remove from the pan and set aside.
4. To make the dressing, put the lime juice, palm sugar and fish sauce in a small bowl and whisk together.
5. To serve, arrange the eggplant on a serving dish. Top with the chopped egg, shallot rings and dried shrimp mixture. Drizzle over the dressing and garnish with cilantro and red chillies.
