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Grilled Eggplant Salad
Asianfood-recipes : various delicious Asian cuisines around Asean region.
Serves : 4
Preparation time : 30 minutes
Assembling time : 15 minutes
Ingredients :
400g long purple eggplants
30g cried prawns, soaked in warm water to soften
100g small fresh prawns, blanched and peeled
Dressing :
5 shallots, thinly sliced
3 tablespoons lime juice
1 teaspoon salt 1/2 tablespoon Sambal Belachan
Method :
Wash the eggplants, cut in half lengthwise and grill under a broiler or dry-roast in a skillet until soft. For the long, skinny variety this should take about 15 minutes. Cool, then peel and cut the flesh into bite-sized sections.
Rinse the dried prawns, removing any hard bits, and pound or blend until fine.
Combine all the Dressing ingredients, then pour over the eggplant and add the dried prawns and cooked prawns.
