Grilled Eggplant Salad

This is very easy to make and great as a salad or to accompany any eastern or chinese meal, with rice, or with meat.

 

1 large eggplant

1 bunch of fresh parsley or coriander (the taste would be different depending on which)

1 small red onion, very finely sliced

2-3 tbsp olive oil

2 cloves of garlic, finely chopped.

Seasalt

Optional: 1 red chilli, finely chopped.

 

Dressing

Juice of 1/2 a lime

1 tbsp palm sugar

1 tsp fish sauce

 

Preheat oven to 200 deg.

 

Cut eggplants into small cubes of slightly smaller than 2cm x 2cm, place in a roasting tray

Sprinkle seasalt generously all over the egg plant, and rub them gently so that salt spreads evenly over the eggplant

Leave for at least 1/2 hour.

The eggplant will sweat a lot, removing bitter taste, if any.

Wash eggplant to remove salt, then pat dray.

Marinate it with the olive oil and garlic.
Place eggplant into oven, grill for 15 minutes, or till about golden.

Take out and sprinkle red onions over it, mixed it, and grill for another 5 minutes.

Separately chop up the bunch of parsley or coriander.

Toss this with the grilled eggplant once immediately out of oven, while eggplant is very hot.

Sprinkle the dressing and toss all together.

 

Bon Appetite!