Thai Roasted Eggplant Salad With Cilantro And Lime - cooking recipe

Ingredients

1 lb Japanese eggplant
2 tablespoons shallots, thinly sliced
2 tablespoons cilantro, coarsely chopped plus leaves for garnish
2 green onions, thinly sliced
2 teaspoons garlic, coarsely chopped
3 tablespoons fish sauce
3 tablespoons lime juice, freshly squeezed
1 tablespoon sugar
1 tablespoon hot green chili peppers or 1 teaspoon dried red chili, coarsely ground
1 tablespoon dried shrimp, coarsely chopped (optional)

Preparation

Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400-degree F oven for 15 minutes Set aside to cool.
Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in. chunks and add to the bowl. (May peel eggplant first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices.