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1
Combine the salt and tumeric.
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2
Put the eggplant in a colander.
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3
Sprinkle with the salt mixture and toss.
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4
Set aside for 1 hour.
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5
Rinse and pat dry.
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6
Heat some of the oil in a cast-iron skillet.
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7
Add the eggplant and cook until golden brown, about 4 minutes per side.
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8
Drain on paper towels.
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9
Transfer to a large glass or ceramic bowl.
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10
Combine the mustard seeds, vinegar, onion, garlic and gingerroot in a blender or food processor.
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11
Puree until smooth.
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12
Set aside.
-
13
Heat the remaining oil in a clean skillet.
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14
Add the mustard mixture and simmer over medium heat for 5 minutes.
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15
Add the curry powder, chili, cinnamon, sugar and tamarind.
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16
Reduce the heat to medium-low, cover and cook for 15 additional minutes.
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17
Pour over the eggplant and marinate in the refrigerator for 4 hours.
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18
Put the steak in a large glass or ceramic baking dish.
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19
Combine the garlic, sugar, vinegar, olive oil, nuoc mam, soy sauce and pineapple in a blender or food processor.
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20
Puree until smooth.
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21
Pour the marinade over the meat.
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22
Cover and refrigerate for 2 hours.
-
23
Bring the meat to room temperature.
-
24
Grill over hot coals until rare, about 3 minutes per side.
-
25
Set aside to rest for 10 minutes.
-
26
To assemble, divide the eggplant salad among 4 plates.
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27
Slice the meat into very thin strips crosswise.
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28
Drape 4 slices of meat over the top of each salad.
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29
Garnish with fresh mint.
