Charred Eggplant Salad with Lime Chile Dressing
Ingredients
- 6 Asian eggplants (2 pounds)
- 2 tablespoons canola oil
- 3 garlic cloves, thinly sliced
- 1 teaspoon small dried shrimp (optional)
- 1 tablespoon hot water
- 1 tablespoon palm sugar or dark brown sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 1 small Thai chile, minced
- 1 hard-cooked egg, chopped
- 1 small shallot, thinly sliced
- 1/4 cup cilantro leaves
Instructions
Charred Eggplant Salad with Lime-Chile Dressing serves 8 original recipe by Food & Wine.
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