Ingredients
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1 lb (500 g) slender Asian Eggplant
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2 tablespoons Oil
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1½ cups (175 g) cooked Crab Meat
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2 tablespoons Crispy Fried Shallots
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1 tablespoon thinly sliced Green Onion
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Sprigs of Coriander
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Dressing
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1 finger-length Red Chillies
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1½ tablespoons crushed roasted unsalted Peanuts
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1 tablespoon Fish Sauce
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1½ teaspoons Sugar
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2 tablespoons Water
Directions
This recipe is common to Cambodia and southern Vietnam and makes delicious use of eggplant, one of the many vegetables grown in central Vietnam. Shrimp or stir-fried ground pork may be used in place of the crabmeat.
Steps
|
1
Done
|
Combine the Dressing ingredients in a small bowl and mix well. Set aside. |
|
2
Done
|
Halve each eggplant lengthwise and brush with a little oil. Grill, a few at a time, on a pan grill or under a preheated broiler using medium heat, turning regularly, until the skin turns brown and the flesh is tender, about 10 minutes. Remove from the heat and set aside to cool. Peel off the skin and discard. |
|
3
Done
|
Spread the crabmeat along the top of the eggplant halves and pour the Dressing over. Serve immediately, garnished with Crispy Fried Shallots, green onion and coriander leaves. |
