Grilled eggplant salad recipe

Ingredients

• 2 large Asian eggplants
• 2 tablespoons oil
• 2 tablespoons finely sliced onion, soaked in water
• 6 cloves garlic, sliced
• 2 tablespoons chopped roasted peanuts
• 1 tablespoon toasted sesame seeds
• 2 bird’s-eye chilies, finely sliced
• 2 teaspoons fish sauce
• 2 teaspoons chopped coriander leaves (cilantro)

1. Grill the eggplants over a char—coal flame till the skin is lightly charred; or bake under grill (broil) till soft Cool, discard the skin and mash the flesh. Heat the oil in a wok, add the garlic and deep-fry till crisp. Remove with a slotted spoon and the oil.
2. Place the eggplant, onion, garlic, peanuts, sesame, chili, and fish sauce salad bowl. Add 1 teaspoon of the garlic-infused oil and mix well. Garnish with the coriander leaves.