Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds long narrow Asian eggplants (about 5 to 6 medium)

  2. 1/2 cup thinly sliced shallots (about 2 large), separated into rings

  3. 1/2 cup coarsely torn Vietnamese coriander leaves, or 1/4 cup coarsely torn regular fresh coriander leaves and 1/4 cup chopped fresh mint leaves

  4. 6 tablespoons fresh lime juice

  5. 3 tablespoons Asian fish sauce (preferably naam pla)

  6. 1/4 teaspoon sugar

  7. 1/2 to 1 small fresh red or green Thai (bird) chile or serrano chili, minced (wear rubber gloves)

  8. 1 head Bibb lettuce, separated into leaves, rinsed, and spun dry

  9. Thai Sticky Rice or Thai Jasmine Rice

Instructions Jump to Ingredients ↑

  1. Preheat broiler. Cut eggplants diagonally into 1/4-inch-thick slices, discarding stem ends. On a lightly oiled large baking sheet arrange slices in one layer and broil 4 to 6 inches from heat until golden, about 8 minutes. Turn slices over and broil until golden, about 8 minutes. Cool eggplant slices slightly and chop coarse. In a bowl combine eggplant, shallots, and Vietnamese coriander (or alternative). In a small bowl stir together lime juice, fish sauce, sugar, and chili and pour dressing over eggplant. Toss mixture well and let stand 30 minutes to blend flavors. Arrange lettuce on a plate, overlapping leaves, and mound eggplant on tip. Serve eggplant with rice. Lettuce leaves can be used to pick up some salad.


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