Thai Style Grilled Eggplant Salad

1. 1

   Here's the line-up of ingredients.

2. 2

   Soak the dried shrimp in warm water + 1 tablespoon sake to reconstitute.

3. 3

   You'll use the water later.

4. 4

   Mince the garlic and ginger.

5. 5

   Squeeze the lemon.

6. 6

   Place the eggplants on the grill and brown the skins on high heat.

7. 7

   Soak in ice cold water.

8. 8

   If you soak them for too long, the flavor of the eggplant will disappear, so only soak until the skins can be peeled off.

9. 9

   Peel the skins off while t still hot.

10. 10

    Cut the grilled eggplants into bite-sized pieces.

11. 11

    Heat vegetable oil in a frying pan.

12. 12

    Saute the garlic, ginger, and red chili pepper slices.

13. 13

    Once fragrant, add the ground chicken.

14. 14

    Add the reconstituted shrimp, 3 tablespoons of the water, 2 teaspoons of sugar, and 3 tablespoons of fish sauce.

15. 15

    Mix well.

16. 16

    Move everything to a bowl and let it cool.

17. 17

    Add the lemon juice and dried basil for flavor.

18. 18

    Arrange the grilled eggplants on a dish.

19. 19

    Pour the remaining combined ingredients on top to finish.

20. 20

    Serve with green lettuce leaves, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.