roasted eggplant salad khayan dhi thote Recipe hsaba

• 2 small shallots, thinly sliced & soaked in cold water
• 2 garlic cloves, thinly sliced
• 2 tablespoons peanut oil
• 1 teaspoon dried shrimps, pounded into floss
• 1 teaspoon toasted sesame seeds
• 1 teaspoon roasted peanuts, chopped
• small handful of fresh cilantro, chopped
• 1/2 lime, juiced

1. To get that lovely smoky flavour, place the eggplants whole on a flat baking sheet lined with foil.
2. Pierce the eggplants with a knife to stop them bursting during cooking.
3. Place under a hot grill for 15-25 minutes turning them occasionally.
4. Be sure to let the skin colour and char.
5. While the eggplants are grilling, make the crispy garlic and oil.
6. Heat the oil in a small saucepan and fry the garlic until golden and aromatic.
7. Remove with a slotted spoon and cool.
8. Drain the shallots and squeeze them in your hands to remove any water.
9. Pop them in a bowl.
10. When the eggplants are ready, cool a little until they can be handled.
11. Cut them in half and scoop out the flesh into the bowl.
12. Mix in 1 tablespoon of the frying oil and the garnishes.
13. Taste and adjust the seasoning so there is a balance of salt and sourness.
14. Serve while the salad is still a little warm.

shallots, garlic, peanut oil, sesame seeds, peanuts, handful of fresh cilantro, lime

Taken from www.chowhound.com/recipes/roasted-eggplant-salad-khayan-dhi-thote-13762 (may not work)