← Back to Search Results
grilling Asian, Vietnamese
Roasted Eggplant Salad with Fresh Mint

Photo by:
Comments: 0
 

Recipe

ca tim nuong

This humble-looking dish delivers incredibly bright flavor for very little effort. Fancier versions involve topping the salad with sautéed ground pork or chunks of crabmeat. But I prefer this rendition—less work and more reason to appreciate the simple, rustic deliciousness of this dish.

Yield: 4 servings

Ingredients

  • 3 slender purple Asian eggplants (about 1½ pounds total)
  • 3 tablespoons fish sauce
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh hot chiles
  • 1 tablespoon thinly sliced green onion
  • 1 tablespoon coarsely chopped fresh mint

Directions

First, roast the eggplants. Prick each one all around with a fork or the tip of a sharp knife to discourage it from bursting as it roasts. Then place the eggplants on a hot grill. Or place an eggplant right on the burner of a gas or electric stove, over low to medium-low heat. Turn the eggplant as it browns and puffs, roasting it as evenly as possible, until it is fairly soft and blistery brown, 3 to 5 minutes. Transfer to a plate to cool, and cook the remaining ones the same way.

When the eggplants are cool enough to touch, peel them gently, holding them under cool running water, when necessary, to get the job done. You can leave them whole with the stem attached, or discard the stem and chop the eggplants into big pieces. Place the eggplants in a small, shallow serving bowl and set aside.

Prepare the sauce, combining the fish sauce, lime juice, water, and sugar in a medium bowl. Stir well to dissolve the sugar. Stir in the garlic and chilies, and then pour this sauce over the eggplant. Scatter the green onion and mint over the dressed eggplant and serve at room temperature.


© 2006 Nancie McDermott
 

Nutritional Information

Nutrients per serving (% daily value)

75kcal (4%)
28mg (3%)
8mg (13%)
6mcg RAE (0%)
453mg
50mg
3g
11g
6g
18g
0mg (0%)
1047mg (44%)
0g (0%)
0g (1%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
good-to-the-grain Good to the Grain
by Kim Boyce
cook-with-jamie Cook with Jamie
by Jamie Oliver
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
desserts-4-today Desserts 4 Today
by Abby Dodge
american-masala American Masala
by Suvir Saran
amor-y-tacos Amor Y Tacos
by Deborah Schneider
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
new-american-table New American Table
by Marcus Samuelsson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
cooking-for-friends Cooking for Friends
by Gordon Ramsay
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?