Eggplant Salad
3 small radishes, washed and grated
1 eggplant, sliced
1 red chilli, sliced
2 shallots, sliced
1/2 cup coriander, torn leaves
50g roasted peanuts, crushed
20g fried shallots
Dressing
1 finely diced red chilli
2tbls soy sauce
1 tbls rice vinegar
1 tsp sesame oil
1 tbls caster sugar
1/2 cup pineapple juice
Another recipe that I found in delicious, I could not find any small japanese eggplants so I just used normal size and sliced them approx 1cm thick and then cut them in half length ways, I salted them on a cake rack for a while before grilling them. After grating radishes, set them aside on some paper towel to soak up some of the juice.
On a serving plate place radish on the bottom, top with eggplant and then rest of ingredients.
Combine all dressing ingredients in a small saucepan stir on medium until sugar is incorporated. Cool down and dress salad before serving.
