Roasted Eggplant Salad

1. Preheat Oven or Grill

Preheat your oven to 450°F or get your grill heated to a medium-hot temperature. This step is crucial because the high heat will help to soften and brown the eggplants, enhancing their smoky flavor.

2. Prepare Eggplants

Take a fork and prick the eggplants all over. Place the eggplants on a baking sheet if you're using the oven, or directly on the grill rack if you're grilling. Bake them for about 30 minutes or grill them for 20 minutes. You’ll know they’re ready when they are soft to the touch and nicely browned.

3. Cool and Mash Eggplants

Once the eggplants are done, set them aside to cool. When they are cool enough to handle, cut them lengthwise and use a knife or a spoon to scrape out the flesh, leaving the skin and stem behind. You should end up with about 1.5 cups of mashed eggplant flesh. Mash the flesh with a fork, but don’t worry about making it perfectly smooth; a little texture is nice.

4. Prepare Shallot Dressing

While the eggplants are cooling, prepare the dressing. Mix the soaked and drained shallots with the shallot oil and fresh lime juice in a bowl.

5. Combine Eggplant with Dressing

Combine the mashed eggplant with the dressing, stirring well to ensure the flavors meld together. Add the fried shallots, salt, and your choice of herbs—coriander, mint, or Vietnamese coriander. Mix everything again, then taste and adjust the seasoning if needed.