WHY THIS RECIPE WORKS For this recipe, we took elements from Sicilian caponata—eggplant, tomatoes, herbs, and vinegary notes—and married them with intense Thai flavors. We used the same microwave dehydrating method from our Charred Sichuan-Style Eggplant and then shallow-fried the eggplant before marinating it in nam prik—a bright Thai condiment made with lime juice, fish sauce, rice vinegar, ginger, garlic, and chiles. We tossed in juicy cherry tomatoes, a healthy amount of fresh herbs, and crispy fried shallots for a dish that delivered all of the five tastes and as many different textures. Japanese eggplant was our unanimous favorite when we tested this recipe, but globe or Italian eggplant can be substituted if necessary. Traditional Genovese basil is a fine substitute for the Thai basil. Depending on the size of your microwave, you may need to microwave the eggplant in two batches. Be sure to remove the eggplant from the microwave immediately so that the steam can escape. Serve this salad with sticky rice, grilled steak, or both.
Serves: 2 or 3
Total time: 45 minutes
INGREDIENTS:
- ¼ cup fish sauce
- ¼ cup unseasoned rice vinegar
- ¼ cup plus 1 teaspoon lime juice (3 limes)
- ¼ cup packed light brown sugar
- 1 (2-inch piece) ginger, peeled and chopped
- 4 garlic cloves, chopped
- 1 red Thai chile, seeded and sliced thin
- 6 ounces cherry tomatoes, halved
- 2 large Japanese eggplants, halved lengthwise, then sliced crosswise 1½ inches thick
- ½ teaspoon salt
- 2 cups vegetable oil
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ½ cup fresh Thai basil leaves
- ½ cup dry-roasted peanuts, chopped
INSTRUCTIONS:
- Process fish sauce, vinegar, ¼ cup lime juice, sugar, ginger, garlic, and chile in blender until dressing is mostly smooth, about 1 minute. Transfer to large serving bowl and stir in tomatoes; set aside.
- Toss eggplant with salt in medium bowl. Line entire surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer on coffee filters. Microwave until eggplant is dry and shriveled to one-third of its original size, about 10 minutes, flipping halfway through to dry sides evenly (eggplant should not brown). Transfer eggplant immediately to paper towel–lined plate.
- Heat oil in large Dutch oven over medium-high heat to 375 degrees. Add eggplant to oil and cook until flesh is deep golden brown and edges are crispy, 5 to 7 minutes. Using skimmer or slotted spoon, transfer to paper towel–lined plate and blot to remove excess oil. Transfer to bowl with dressing.
- Toss cilantro, mint, basil, and remaining 1 teaspoon lime juice together in small bowl. Add half of herb mixture to bowl with eggplant, tossing to combine, then sprinkle remaining herb mixture and peanuts over top.
Serve
