AUBERGINE SALAD WITH SHRIMP AND EGG

Preparation Method :

• Preheat the grill (broiler) to medium or preheat the oven to 180°C / 350°F / Gas 4.
• Prick the aubergines several times with a skewer, then arrange on a baking sheet.
• Cook them under the grill for 30 - 40 minutes, or until they are charred and tender. Alternatively, roast them by placing them directly on the shelf of the oven for about 1 hour, turning them at least twice.
• Remove the aubergines and set aside until they are cool enough to handle.
• Meanwhile, make the dressing. Put the limejuice, palm or muscovado sugar and fish sauce into a small bowl.
• Whisk well with a fork or balloon whisk. Cover with clear film (plastic wrap) and set aside until required.
• When the aubergines are cool enough to handle, peel off the skin and cut the flesh into medium slices.
• Heat the oil in a small frying pan. Drain the dried shrimp thoroughly and add them to the pan with the garlic.
• Cook over medium heat for about 3 minutes, until golden. Remove from the pan and set aside.
• Arrange the aubergine slices on a serving dish. Top with the hard-boiled egg, shallots, and dried shrimp mixture.
• Drizzle over the dressing and garnish with the coriander and red chillies.