Burnt Eggplant With Toasted Coconut & Herbs

Burnt Eggplant With Toasted Coconut & Herbs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    serving


Ingredients

  • 1

    cup canola oil

  • 3

    large shallots, thinly sliced

  • Salt

  • 3

    pounds Japanese eggplant

  • 2

    tablespoons light soy sauce

  • ¾

    tablespoon palm sugar or light brown sugar

  • Juice of 4 limes

  • 4

    tablespoons toasted unsweetened coconut flakes

  • 1

    bird’s eye chili, stemmed, seeded and finely chopped

  • 2

    tablespoons cilantro leaves and thin stems, roughly torn

  • 2

    tablespoons mint leaves, roughly torn

Directions

Preheat grill to medium-high. Meanwhile, heat oil in a small pot over medium heat. Once oil is hot but not smoking, test temperature by adding 1 shallot slice; if it fries almost immediately, begin frying, otherwise wait and repeat test after 30 seconds. Once oil is ready, fry ⅔ of the sliced shallots until golden and crisped, 2-3 minutes. Use a slotted spoon to transfer fried shallots to a paper-towel lined plate to cool. Remove pot from heat and season fried shallots with salt. Place eggplants on grill and cook, rotating, until they char all over and flesh becomes completely tender, 8-10 minutes. Remove eggplants from grill and set aside to cool. Meanwhile, make Dressing: Mix soy sauce, sugar and lime juice until evenly combined. Peel away skin from cooled eggplants and discard. Roughly chop flesh into bite-size pieces. In a salad bowl, toss eggplant with dressing to coat. Taste and add more soy sauce, lime juice or sugar to taste. Let eggplant absorb dressing for at least 5 minutes. Transfer eggplant to a platter. Top with fried and remaining raw shallots, coconut, chilies and herbs. Serve with white or sticky rice, if desired.


Nutrition

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