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Spicy Grilled Eggplant Salad

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  • Servings: 4 to 6

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  • 1 tablespoon coarsely chopped fresh coriander (cilantro) root, plus 1/4 cup leaves (See Note)
  • 1 tablespoon chopped pickled garlic, plus 1 tablespoon garlic brine (See Note)
  • 8 garlic cloves—6 coarsely chopped, 2 minced
  • Kosher salt
  • 1 medium semi-hot fresh green chile, such as poblano, seeded and chopped
  • 4 fresh red Thai chiles, seeded and chopped (See Note)
  • 1 tablespoon palm sugar (See Note)
  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 tablespoons Thai fish sauce (See Note)
  • 3 pounds eggplant, sliced lengthwise 1/2 inch thick
  • 1/4 cup vegetable oil
  • 2 hard-cooked eggs, quartered
  • 2 shallots, thinly sliced
  • 1 tablespoon dried shrimp


  1. In a mortar, crush the corriander root, pickled garlic and brine and chopped garlic to a paste. Work in 1/2 teaspoon salt and the chiles. Stir in the palm sugar, then add the lime juice and fish sauce.
  2. Light a grill or preheat the broiler. Brush the eggplant on both sides with the vegetable oil and season with salt. Grill the eggplant over low heat, turning once, for about 3 minutes per side, or until tender and browned. Alternatively, broil the eggplant on two large baking sheets for about 3 minutes per side. Arrange the slices on a platter and top with the eggs. Drizzle the sauce over and sprinkle with the minced garlic, shallots, dried shrimp and coriander leaves.


Coriander root, pickled garlic, Thai chiles, palm sugar, Thai fish sauce and dried shrimp are available at Asian markets, well-stocked supermarkets and specialty food stores.

Published October 1996

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