Eggplant Salad

1. 1

   Prick the eggplants all over with a fork and singe them over the burner of a gas stove, turning constantly, for about 10 minutes until the skin is black and blistered.

2. 2

   Allow to cool.

3. 3

   Carefully peel the eggplant skin.

4. 4

   (This can be fussy, but you want to get all the skin off.)

5. 5

   Pull the eggplant into strips and lay them in a shallow bowl.

6. 6

   Mix the fish sauce with the lime juice, the sugar and a couple of tablespoons of water.

7. 7

   Add the minced garlic and chile flakes.

8. 8

   Pour over the eggplant and marinate in the refrigerator for a few hours.

9. 9

   When ready to serve, garnish with a few leaves of chopped cilantro or mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.