Grilled Shrimp and Eggplant With Asian Fish Sauce and Mint

1. 1

   Preheat a grill to medium or the oven to 425 degrees.

2. 2

   Toss eggplant with 6 tablespoons oil and 1/2 teaspoon salt.

3. 3

   Place in a grill basket, or spread in an even layer on one or two rimmed baking sheets (leave plenty of room between pieces so they can brown).

4. 4

   Grill or roast until eggplant softens and browns, about 10 to 20 minutes.

5. 5

   While eggplant cooks, toss shrimp with remaining 2 tablespoons oil and 1/4 teaspoon salt.

6. 6

   Thread shrimp onto skewers if grilling.

7. 7

   If roasting, remove baking sheet from oven and add shrimp, stirring well.

8. 8

   Return to oven to bake until shrimp is just opaque and eggplant is golden brown, an additional 10 to 12 minutes.

9. 9

   Or grill shrimp alongside eggplant until shrimp is cooked and eggplant very soft and brown, 5 to 10 minutes longer.

10. 10

    Using a mortar and pestle or a heavy knife, pound or mince together the garlic and a pinch of salt until a paste forms (if using a knife, use flat side after garlic is minced).

11. 11

    In a bowl or platter, toss shrimp, eggplant, garlic paste, mint and fish sauce together.

12. 12

    Serve with mint sprigs for garnish.

* Per serving · 4 servings · Values may vary.