Ingredients
1
1/2 pounds long narrow Asian eggplants (about 5 to 6 medium)
1/2
cup thinly sliced shallots (about 2 large), separated into rings
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
3
tbsp Asian fish sauce (preferably naam pla)
1/2
to 1 small fresh red or green Thai (bird) chile or serrano chili, minced (wear rubber gloves)
1
head Bibb lettuce, separated into leaves, rinsed, and spun dry
Thai Sticky Rice or Thai Jasmine Rice
Directions
2.
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).
3.
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.
4.
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.
Columbus Restaurants
