Grilled Shrimp and Eggplant With Fish Sauce and Mint
Updated June 8, 2021
- Total Time
- About 1 hour
- Rating
- Comments
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Ingredients
- 2½pounds eggplant, scrubbed, trimmed and cut into 1-inch chunks
- ½cup extra virgin olive oil
- ¾teaspoon kosher salt, more as needed
- 1pound extra large shrimp, shelled
- 1large garlic clove
- 2tablespoons chopped fresh mint, plus sprigs for garnish
- 1tablespoon nuoc mam or nam pla fish sauce, or to taste
Nutritional analysis per serving (3 servings)
548 calories; 37 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 12 grams dietary fiber; 14 grams sugars; 35 grams protein; 1132 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a grill to medium or the oven to 425 degrees. Toss eggplant with 6 tablespoons oil and ½ teaspoon salt. 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). Grill or roast until eggplant softens and browns, about 10 to 20 minutes.
- Step 2
While eggplant cooks, toss shrimp with remaining 2 tablespoons oil and ¼ teaspoon salt. Thread shrimp onto skewers if grilling. If roasting, remove baking sheet from oven and add shrimp, stirring well. Return to oven to bake until shrimp is just opaque and eggplant is golden brown, an additional 10 to 12 minutes. Or grill shrimp alongside eggplant until shrimp is cooked and eggplant very soft and brown, 5 to 10 minutes longer.
- Step 3
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). In a bowl or platter, toss shrimp, eggplant, garlic paste, mint and fish sauce together. Serve with mint sprigs for garnish.
Private Notes
Comments
substituted scallops for shrimp and added 1/2 jalapeno pepper and 1 green onion to mash with garlic; squeezed juice of half lime at the end; delicious
I used 1lb shrimp but only 1 smallish eggplant, 14oz or so, which yielded 2.5 servings. I can't imagine using 2.5lb as the recipe calls for – this was the perfect ratio. Added a roughly cut sweet onion to the eggplant in the grill basket, doubled the garlic, added some minced ginger to the sauce plus the cooking juices from the shrimp which I grilled on foil so as not to lose them. Used nowhere near that amount of salt. Sprinkled some torn shiso leaves at serving and enjoyed very much.
This actually takes only about 30-40 minutes. Very Easy. Second time I made it, I put the sautéed the garlic in the olive oil before putting the olive oil on the eggplant--it made the garlic a bit easier on the stomach.
Loved everything about this recipe but the sauce. I do not like fish sauce and I took the advice of one commenter to substitute worcestishire and soy. Way too much in my opinion- added lime juice and a little honey and it still did not enhance the shrimp and eggplant. I will work on a solution that is lighter and perhaps has ginger and scallions.
Made enough to have leftovers for lunch tomorrow. Cleaned the kitchen. Snitched as I cleaned. There are no longer leftovers for lunch. It was a tiny bit too salty so I balanced with maybe a tsp brown sugar, and *chefs kiss*.
Use double the garlic