Thai Eggplant And Shrimp Salad - cooking recipe

Ingredients

4 Japanese or 2 Western eggplants
2 Tbsp. fish sauce (optional)
4 Tbsp. fresh lime juice
1 Tbsp. sugar
1/2 tsp. Thai chili paste or hot sauce
1 1/2 Tbsp. canola oil
2 to 3 cloves garlic, minced
4 scallions
1 lb. fresh shrimp, cooked
5 to 8 oz. noodles (rice sticks, capellini or angel hair)
fresh mint

Preparation

Slice eggplant lengthwise; brush with oil.
Add garlic and salt and pepper to taste.
Bake in a 400\u00b0 oven for 20 to 25 minutes until soft and lightly charred; let cool.
Cut into bite size pieces.