Grilled Eggplant And Shrimp Salad
Published April 30, 1994
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
1 medium eggplant, about 1 ¼ pounds
1 pound medium shrimps, peeled and deveined
1 cup diced seeded ripe tomato
2 tablespoons Thai fish sauce
1 teaspoon anchovy paste
⅓ cup fresh lime juice
½ teaspoon sugar
1 small slender hot green chili, seeded and sliced thin
2 large cloves garlic, finely chopped
1 tablespoon finely chopped shallot
¼ cup chopped fresh coriander leaves
Sprigs of fresh coriander for garnish
Nutritional analysis per serving (6 servings)
9 grams carbs; 122 milligrams cholesterol; 106 calories; 1 gram fat; 3 grams fiber; 590 milligrams sodium; 17 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a grill, a nonstick griddle or a large nonstick skillet.
- Step 2
Cut the stem off the eggplant, then slice the eggplant one-half-inch thick. Grill or sear the eggplant slices until they are nicely browned. Do not allow them to burn. Set them aside to cool slightly.
- Step 3
While the eggplant is cooling, place the shrimps on skewers and sear them on the grill or, without the skewers, sear them until they begin to char around the edges on the griddle or in the skillet. Set them aside.
- Step 4
Dice eggplant, place in bowl. Mix with tomato. Dice shrimp and add.
- Step 5
Mix the fish sauce, anchovy paste, lime juice and sugar together. Pour over the eggplant mixture. Fold in the chili, garlic and shallot. Mix well. Add the coriander leaves and mix again. Serve garnished with sprigs of fresh coriander.
Private Notes
Comments
I made this last night and served it with the Smoke Roasted Chicken Thighs with Paprika. They were quite nice together.