EGGPLANT SALAD
Ruth Reichl serves this in a bowl for people to fork onto crackers while having a glass of wine or a cocktail. It also works well alongside grilled meat or just over rice for a little lunch. "What I love most about cooking with eggplant," she writes in "My Kitchen Year: 136 Recipes That Saved My Life," the book in which this recipe appeared, "is their complete docility: No other vegetable is so content to abandon itself to your will."
Provided by Kim Severson
Categories snack, dips and spreads, finger foods, appetizer
Time 20m
Yield 6 servings as an appetizer
Number Of Ingredients 7
Steps:
- Prick the eggplants all over with a fork and singe them over the burner of a gas stove, turning constantly, for about 10 minutes until the skin is black and blistered. Allow to cool.
- Carefully peel the eggplant skin. (This can be fussy, but you want to get all the skin off.) Pull the eggplant into strips and lay them in a shallow bowl.
- Mix the fish sauce with the lime juice, the sugar and a couple of tablespoons of water. Add the minced garlic and chile flakes. Pour over the eggplant and marinate in the refrigerator for a few hours. When ready to serve, garnish with a few leaves of chopped cilantro or mint.
Nutrition Facts : @context http, Calories 48, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 710 milligrams, Sugar 7 grams
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