Crispy Thai Eggplant Salad

Crispy Thai Eggplant Salad

Day before: 

1 large or 2 small eggplant – cut to 1” cubes

Salt cubes, line cookie sheet with paper towels, pour in eggplant. Top w/ papertowels, and another cookie sheet and weigh it down. Leave overnight. In the morning change out paper towels and let the eggplant air out. 

2 c. vegetable oil

Heat oil in large Dutch oven over high heat to 375 degrees. Fry eggplant, stirring occasionally, until flesh is deep golden brown and edges are crispy, 5 to 7 minutes. Transfer to paper towel–lined baking sheet or plate and blot to remove excess oil. Transfer to bowl with nam prik and toss to evenly dress. 

Nam Prik (dressing)

2T fish sauce 

2T unseasoned rice vinegar 

2T lime juice 

2T light brown sugar

1  ginger, (1 (2-inch) piece) peeled and chopped coarse 

2 garlic cloves, chopped coarse 

Blend until smooth- about 1 minute. 

1 c cherry tomatoes, halved 

Stir tomatoes and fried eggplant into dressing. 

5 g fresh cilantro leaves 

5 g fresh mint leaves 

5 g fresh Thai basil leaves 

3 g lime juice 

Toss cilantro, mint, basil, and lime juice together in small bowl. Thoroughly fold half of herb mixture into eggplant. 

25 g fried shallots  

Top eggplant mixture with remaining herb mixture and sprinkle with fried shallots. Serve.