grilled eggplant Thai - bishop

[Guest guest]

note that this one suggests fish sauce and i've offered alternatives

 

 

* Exported from MasterCook *

 

Grilled Eggplant Salad with Thai Flavors

 

Recipe By :Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories : Grill Jack Bishop

Side Dishes {2try}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons lime juice

1 tablespoon fish sauce [or soy sauce]

1 small very hot red or green chile -- stemmed and minced

1 teaspoon sugar

2 pounds eggplant -- Medium size (8-oz each)

3 tablespoons roasted peanut oil

Salt

Freshly ground black pepper

4 medium scallion (with light green stalks) -- thinly sliced

2 tablespoons minced fresh cilantro leaves

1/4 cup roasted unsalted peanuts -- chopped

 

1. Light the grill. Combine the lime juice, fish sauce, chile, and sugar in a

small bowl and set aside for the flavors to blend and the sugar to dissolve.

 

2. Trim the green caps from the eggplant and then slice lengthwise into 1/2-inch

thick pieces. Lay the eggplant on a large baking sheet. Brush the oil over both

sides of the eggplant slices and sprinkle with salt and pepper to taste.

 

3. Grill the eggplant over a medium hot fire, turning once, until the surface of

the eggplant has become quite dark and crisp, about 10 minutes. Transfer the

eggplant to a large cutting board and cool to room temperature. Chop the

eggplant into 1/2-inch squares.

 

4. Combine the chopped eggplant, scallions, and cilantro in a large serving

bowl. Drizzle the dressing over the eggplant mixture and toss to combine. Adjust

the seasonings. Sprinkle with the peanuts and serve immediately.

 

VEGETARIAN: Replace fish sauce with plum-vinegar, ginger, a light miso, sweet

soy sauce, or omit.

Source:

" Vegetables Every Day by Jack Bishop (2001) "

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Per Serving (excluding unknown items): 137 Calories; 10g Fat (61.0% calories

from fat); 3g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates.

 

NOTES : This is another one of my favorite eggplant dishes. The smoky flavor of

grilled eggplant is the perfect match for aggressive Thai seasonings -- in this

case, lime juice, fish sauce, chile, scallions, cilantro, and roasted peanut

oil. Use a small red Thai chile if you can, but any hot chile is fine. I leave

the seeds in for extra heat, but take them out if you like your food mild.

(Makes 4 to 6 servings as a side dish)

 

Nutr. Assoc. : 0 0 2607 0 0 1074 0 0 4845 384 4408