Grilled eggplant & shrimp salad (yam)

INGREDIENTS

• 2 pounds long, purple Chinese or Japanese eggplants or other long, slender eggplants, split lengthwise
• 14 cup vegetable oil
• 1 tablespoon salt
• 4 ounces medium shrimp in the shell, peeled and deveined
• 4 hard- or medium-boiled eggs (page 195), peeled and quartered lengthwise
• 3 tablespoons fish sauce
• 3 tablespoons freshly squeezed lime juice
• 1 teaspoon packed grated palm sugar or light brown sugar
• 1 large shallot, about 1 ounce, thinly sliced lengthwise
• 2 or 3 fresh bird's eye chiles, thinly sliced crosswise
• ½ cup loosely packed fresh cilantro leaves

(can also use some of Trey's BBQ)

(can serve over rice noodles)

INSTRUCTIONS

Position an oven rack in the middle of the oven and preheat the broiler.

Arrange the eggplant halves, cut sides up, in a single layer on a baking sheet. Brush the cut surface of the eggplants with the oil and slide under the broiler. Broil the egg-plants on one side until soft and lightly charred, about 12 to 15 minutes. Remove from the oven and let cool.

Half fill a 4- quart saucepan with water and bring to a boil. Stir in the salt. Lower the heat until the water is barely bubbling. Add the shrimp and stir. When the shrimp turn opaque, after about 1 minute, using a wire skimmer or a slotted spoon, transfer them to a bowl.

Cut the cooled eggplants crosswise into 1-inch-wide pieces and arrange the pieces in a single layer on a large serving platter. Scatter the warm shrimp and eggs evenly over the eggplant. In a small bowl, stir together the fish sauce, lime juice, and sugar until the sugar dissolves. Drizzle the dressing evenly over the eggplant, shrimp, and eggs.

Scatter the shallot, chiles, and cilantro evenly over the top and serve.