Ingredients
2 pounds small, firm eggplants
1 teaspoon Kosher salt, plus more to taste
1 tablespoon soy sauce
1 tablespoon rice vinegar
Juice of 1 lime
1 teaspoon brown sugar
3 garlic cloves, crushed
2 tablespoons grated ginger
1 ½ teaspoons toasted sesame oil
2 tablespoons vegetable oil
2 tablespoons roughly chopped cilantro, plus sprigs for garnish
2 scallions, thinly sliced diagonally
½ jalapeño pepper, seeded and minced
Preparation
Heat oven to 350° F.
Wash eggplants and poke two sets of holes in each one with the tines of a fork. Place on a parchment-lined rimmed baking sheet. Roast until the skin wrinkles and collapses. Remove from oven, slit open the eggplant, and scoop the soft flesh into a fine mesh strainer placed over a bowl to drain excess liquid. Salt the flesh lightly with Kosher salt.
While the eggplant is draining, make the dressing: in a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil and vegetable oil.
Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.
Just before serving, stir in chopped cilantro. Sprinkle with scallions, jalapeño and cilantro sprigs.
Yield: 6
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