Recipe: Roasted Eggplant Salad with Fresh Mint (Vietnamese)

ROASTED EGGPLANT SALAD WITH FRESH MINT

3 slender purple Asian eggplants (about 1 1/2 pounds total weight)
FOR THE SAUCE:
3 tablespoons Asian fish sauce
3 tablespoons freshly squeezed lime juice
2 tablespoons water
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon minced fresh hot chiles
1 tablespoon thinly sliced green onion (white and green parts)
1 tablespoon coarsely chopped fresh mint

FIRST, ROAST THE EGGPLANTS:
Prick each eggplant all around with the tines of a fork or the tip of a sharp knife to discourage the eggplant from bursting as it roasts.

Then place the eggplants on a hot grill. Or place an eggplant right on the burner of a gas or electric stove, over low to medium-low heat.

Turn the eggplant as it browns and puffs, roasting it as evenly as possible, until it is fairly soft and blistery brown, 3 to 5 minutes. Transfer the eggplant to a plate to cool, and cook the remaining ones the same way.

When the eggplants are cool enough to touch, peel them gently, holding them under cool running tap water, when necessary, to get the job done.

You can leave the eggplants whole with the stem attached, or discard the stem and chop the eggplants into big pieces.

Place the eggplants in a small, shallow serving bowl and set aside.

TO PREPARE THE SAUCE:
Combining the fish sauce, fresh lime juice, water and sugar in a medium bowl. Stir the mixture well to dissolve the sugar. Stir in the minced garlic and chiles, and then pour this sauce over the eggplant.

TO SERVE:
Scatter the sliced green onion and chopped mint over the dressed eggplant and serve at room temperature.

Servings: 4
Source: Quick & Easy Vietnamese by Nancie McDermott