Eggplant Salad

• 1 1/2 pounds long, thin Asian or baby eggplants
• 3 tablespoons fish sauce
• 1 lime
• 2 tablespoons brown sugar
• 1 clove garlic, minced
• 1 teaspoon chile flakes
• Chopped cilantro or mint leaves

1. 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.
2. Allow to cool.
3. Carefully peel the eggplant skin.
4. (This can be fussy, but you want to get all the skin off.)
5. Pull the eggplant into strips and lay them in a shallow bowl.
6. Mix the fish sauce with the lime juice, the sugar and a couple of tablespoons of water.
7. Add the minced garlic and chile flakes.
8. Pour over the eggplant and marinate in the refrigerator for a few hours.
9. When ready to serve, garnish with a few leaves of chopped cilantro or mint.

long, fish sauce, lime, brown sugar, clove garlic, chile flakes, cilantro

Taken from cooking.nytimes.com/recipes/1017690 (may not work)