Eggplant Salad
Ruth Reichl serves this in a bowl for people to fork onto crackers while having a glass of wine or a cocktail. It also works well alongside grilled meat or just over rice for a little lunch. “What I love most about cooking with eggplant,†she writes in "My Kitchen Year: 136 Recipes That Saved My Life," the book in which this recipe appeared, “is their complete docility: No other vegetable is so content to abandon itself to your will.†Featured in: Ruth Reichl Recharges In The Kitchen.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 2 tablespoons brown sugar
- 1 clove garlic minced
- 1 lime
- 3 tablespoons fish sauce
- 1 teaspoon chile flakes
- 1 1/2 pounds long thin asian or baby eggplants
- chopped cilantro or mint leaves
- Carbohydrate 65.7390303972562 g
- Cholesterol 0 mg
- Fat 0.220190233102022 g
- Fiber 2.43450952675386 g
- Protein 3.77279357991153 g
- Saturated Fat 0.0375812970674723 g
- Serving Size 1 1 recipe (863g)
- Sodium 4187.14300547548 mg
- Sugar 63.3045208705023 g
- Trans Fat 0.0807058995827891 g
- Calories 260 calories
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. Allow to cool. Carefully peel the eggplant skin. (This can be fussy, but you want to get all the skin off.) Pull the eggplant into strips and lay them in a shallow bowl. Mix the fish sauce with the lime juice, the sugar and a couple of tablespoons of water. Add the minced garlic and chile flakes. Pour over the eggplant and marinate in the refrigerator for a few hours. When ready to serve, garnish with a few leaves of chopped cilantro or mint.
