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10 January 2013,01:31 by

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An appetizing and unusual salad, which you will find making it repeatedly. Roasting the aubergines really brings out their flavour.
Serves :

Preparation Method :

  • Preheat the grill (broiler) to medium or preheat the oven to 180°C / 350°F / Gas 4.
  • Prick the aubergines several times with a skewer, then arrange on a baking sheet.
  • Cook them under the grill for 30 - 40 minutes, or until they are charred and tender. Alternatively, roast them by placing them directly on the shelf of the oven for about 1 hour, turning them at least twice.
  • Remove the aubergines and set aside until they are cool enough to handle.
  • Meanwhile, make the dressing. Put the limejuice, palm or muscovado sugar and fish sauce into a small bowl.
  • Whisk well with a fork or balloon whisk. Cover with clear film (plastic wrap) and set aside until required.
  • When the aubergines are cool enough to handle, peel off the skin and cut the flesh into medium slices.
  • Heat the oil in a small frying pan. Drain the dried shrimp thoroughly and add them to the pan with the garlic.
  • Cook over medium heat for about 3 minutes, until golden. Remove from the pan and set aside.
  • Arrange the aubergine slices on a serving dish. Top with the hard-boiled egg, shallots, and dried shrimp mixture.
  • Drizzle over the dressing and garnish with the coriander and red chillies.


  • 2 aubergines (eggplants)
  • 1 tablespoon Cooking oil
  • 2 tablespoons dried shrimp, soaked in warm water for 10 minutes
  • 1 tablespoon coarsely chopped garlic
  • 1 hard-boiled egg, chopped
  • 4 shallots, thinly sliced into rings
  • Fresh coriander (cilantro) leaves and 2 fresh red chillies, seeded and sliced, to garnish

For the dressing

  • 2 tablespoons fresh lime juice
  • 1 teaspoon palm sugar or light muscovado (brown) sugar
  • 2 tablespoons Thai fish sauce

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