Chargrilled eggplant with prawns recipe

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Ingredients

4 Japanese eggplants
2 red shallots, finely sliced
1 tsp fried garlic chips
1 tbsp dried shrimp, pounded
1 tsp crushed roasted peanuts
1 tsp fried red shallots
1 tsp toasted sesame seeds
1 tbsp garlic oil
1 tsp fish sauce
Handful coriander, torn
½ lime, juiced
Grilled prawns, to serve
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Preparation

Pierce the eggplants with a sharp knife to stop them from bursting on the grill.

Heat a chargrill over medium. Grill the eggplants for 10 minutes, each side, or until charred.

Set aside to cool slightly. Cut in half lengthways. Using a spoon, scoop out the flesh and place in a mixing bowl. Discard the charred skin.

In the same mixing bowl, add the red shallots, garlic chips, dried shrimp, peanuts, fried red shallots and sesame seeds. Season with salt and pepper. Add the garlic oil and fish sauce. Add the coriander and lime juice. Toss to combine.

Transfer the salad to a serving plate. Top with grilled prawns and garnish with coriander.

If you enjoyed this Chargrilled eggplant with prawns recipe then browse more salad recipes, seafood recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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