Name: Kim Thuy’s Eggplant Salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 3 to 4 small eggplants; 2 green onions, chopped; 1 tablespoon (15 ml) olive oil; Fried shallots; 4 to 6 tablespoons (60 to 90 ml) water; 2 tablespoons (30 ml) lime juice; 2 tablespoons (30 ml) fish sauce; 2 tablespoons (30 ml) sugar

Ingredients

Salad
- 3 to 4 small eggplants
- 2 green onions, chopped
- 1 tablespoon (15 ml) olive oil
- Fried shallots
Dressing
- 4 to 6 tablespoons (60 to 90 ml) water
- 2 tablespoons (30 ml) lime juice
- 2 tablespoons (30 ml) fish sauce
- 2 tablespoons (30 ml) sugar

Preparation

Salad
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
- Place the eggplants on the baking sheet. With a fork, prick the eggplants a few times. Bake for about 45 minutes, depending on their size, or until the eggplants are soft to the touch. Let cool and peel. Cut into pieces and drain. Set aside.
- In a small skillet, soften the onions in the oil. Set aside.
Dressing
- In a bowl, combine all the ingredients.
- Place the eggplants in a serving platter or in individual plates and drizzle with the dressing. Garnish with the green onions and fried shallots.

Kim Thuy’s Eggplant Salad

Categories

Ingredients

Salad

Dressing

Preparation

Salad

Dressing

Personal Note