Eggplant roasted salad is a wonderful specialty which rarely is served in restaurants and seems disappear in front of more popular dishes as Pad Thai and so on.
In the villages food is still prepared on small clay ovens where eggplants, peppers and other veggies can be roasted and the used for further preparations.
Today we planned to grill our meat in the chimney over wood charcoal a great opportunity to roast our veggies. It’s not the first time we prepare the veggies over the fire, but it was the first time I used them for Thai recipes. And wow! How unexpected delicious was this salad! A real gem!
Thai Roasted Eggplant Salad with Shrimp
- 1 big eggplant (about 250 g), if possible the long kind
- 1 red pepper, optional
- 200 g shrimps
- 1 shallot, thinly sliced
- 3 tablespoons fresh lime juice
- 3 tablespoons fish sauce, alternative light soy sauce
- 1/2 tablespoon palm sugar, alternative brown sugar
- 1 fresh, chili if possible bird’s eye chili
- 1/2 green mango or 1 apple, peeled cut into thin wedges, optional
- 2 tablespoon thick coconut milk, optional
- 1 tablespoon grinded dried shrimp, alternative dry roasted coconut flakes
- Roast the eggplant and the pepper over hot charcoals turning from time to time until the skin are completely roasted. If you don’t have this possibility, you can broil them in the oven, flipping from time to time. Remove from heat and set aside covered to cool down. When they are cooled enough but still warm, remove the skin. Set aside.
- In the meantime heat little water and boil and cook the shrimps for 2-3 minutes until they turn pink. Drain, remove the skin (except of the tail) and set aside.
- Combine lime juice, fish sauce, sugar and chili. Stir to dissolve the sugar.
- Dice eggplant and peppers, prepare the shallot and peel and slice apple.
- In a bowl combine eggplant, peppers, shallot, apple and shrimps. Pour sauce over this and toss gently. Transfer to a serving plate.
Top with coconut milk, sprinkle with dried shrimps and serve immediately.