Thai Roasted Eggplant Salad With Cilantro and Lime

From Quick&Easy Thai by Nancie McDermott. Can used chopped peanuts in place of dried shrimp.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb Japanese eggplant
• 2  tablespoons shallots, thinly sliced
• 2  tablespoons cilantro, coarsely chopped plus leaves for garnish
• 2  green onions, thinly sliced
• 2  teaspoons garlic, coarsely chopped
• 3  tablespoons fish sauce
• 3  tablespoons lime juice, freshly squeezed
• 1  tablespoon sugar
• 1  tablespoon hot green chili peppers or 1  teaspoon  dried red chili, coarsely ground
• 1  tablespoon  dried shrimp, coarsely chopped (optional)

Directions

1. Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400-degree F oven for 15 minutes Set aside to cool.
2. Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in. chunks and add to the bowl. (May peel eggplant first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices.