This dish brings out the best in eggplants, giving them a rich, smoky flavor that pairs beautifully with a tangy shallot dressing. It’s simple, yet impressive, making it perfect for both casual dinners and special occasions.
50 minutes
This dish brings out the best in eggplants, giving them a rich, smoky flavor that pairs beautifully with a tangy shallot dressing. It’s simple, yet impressive, making it perfect for both casual dinners and special occasions.
Long Asian Eggplants, pricked with a fork
0 lb
Shallots, thinly sliced, soaked in cold water for 10 minutes and drained
cups
Shallot Oil
tablespoons
tablespoons
teaspoons
teaspoons
Coarsely Torn Coriander, finely chopped mint or Vietnamese coriander
cups
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.
Choose firm, glossy eggplants with a uniform color. Smaller eggplants are sweeter, less bitter, and ideal for grilling.
Slice uniformly, salt to draw out moisture and reduce bitterness, then pat dry.
Taste as you go and ensure marinade and dressing are well-seasoned, as eggplants absorb flavors well.
Preheat the grill to medium-high heat, clean and oil grates, and grill for 3-4 minutes per side until tender.
Finely mince shallots, use high-quality olive oil and vinegar, and let the dressing meld before serving.
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