Grilled Eggplant And Shrimp Salad
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 1medium eggplant, about 1¼ pounds
- 1pound medium shrimps, peeled and deveined
- 1cup diced seeded ripe tomato
- 2tablespoons Thai fish sauce
- 1teaspoon anchovy paste
- â…“cup fresh lime juice
- ½teaspoon sugar
- 1small slender hot green chili, seeded and sliced thin
- 2large cloves garlic, finely chopped
- 1tablespoon finely chopped shallot
- ¼cup chopped fresh coriander leaves
- Sprigs of fresh coriander for garnish
Nutritional analysis per serving (6 servings)
102 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 17 grams protein; 590 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, a nonstick griddle or a large nonstick skillet.
- Step 2
Cut the stem off the eggplant, then slice the eggplant one-half-inch thick. Grill or sear the eggplant slices until they are nicely browned. Do not allow them to burn. Set them aside to cool slightly.
- Step 3
While the eggplant is cooling, place the shrimps on skewers and sear them on the grill or, without the skewers, sear them until they begin to char around the edges on the griddle or in the skillet. Set them aside.
- Step 4
Dice eggplant, place in bowl. Mix with tomato. Dice shrimp and add.
- Step 5
Mix the fish sauce, anchovy paste, lime juice and sugar together. Pour over the eggplant mixture. Fold in the chili, garlic and shallot. Mix well. Add the coriander leaves and mix again. Serve garnished with sprigs of fresh coriander.
Private Notes
Comments
I made this last night and served it with the Smoke Roasted Chicken Thighs with Paprika. They were quite nice together.