Grilled Eggplant Salad with Fish Sauce Dressing
for two servings
3 / MEDIUM EGGPLANT preferably Japanese or Italian (long skinny ones)
3 stalk / GREEN ONION
for the dressing
2 clove / GARLIC
3 tbsp / LEMON JUICE
2 tbsp / FISH SAUCE
1 tbsp / MIRIN
2 tbsp / WATER
2 tsp / RED CHILI PEPPER
JASMIN RICE to serve (optional)
COOKING OIL
SALT and BLACK PEPPER
- Grill eggplants on a cast iron pan or mesh rack directly over stove until skin is blackened. Turn occasionally.
- Wrap eggplants with foil and let sit and cool about 10 min before peeling.
- Peel the skin by hand, then cut into strips.
- For dressing, finely chop garlic. Mix all dressing ingredients together.
- Heat oil in a pan and add chopped green onions. Sprinkle salt and coat.
- Top eggplants with green onions. Sprinkle pepper to taste. Pour over dressing. Serve hot or cold with rice.
notes:
- This Vietnamese style dressing can be used for pickling vegetables and condiment for noodles. Lasts 3-4 days refrigerated.
adopted from Vietnam Ouchi Gohan by Masami Suzuki
