Crispy Eggplant Salad with Tomatoes, Herbs, and Fried Shallots

Name: Crispy Eggplant Salad with Tomatoes, Herbs, and Fried Shallots
Cuisine: Asia, Asian, Thai
Ingredients: 2 tablespoons, fish sauce; 2 tablespoons, unseasoned rice vinegar; 2 tablespoons, lime juice; 2 tablespoons (⅞ ounce) palm, sugar; 1 (1-inch piece), ginger, peeled and chopped coarse; 2 , garlic cloves, chopped coarse; 1/2 red, Thai chile, seeded and sliced thin; 1 cup, cherry tomatoes, halved; 2 large Japanese, eggplants (1 ½ pounds), sliced in half lengthwise, then cut crosswise into 1½-inch pieces; 1 teaspoon, kosher salt; 2 cups, vegetable oil, for frying; ½ cup, fresh cilantro leaves; ½ cup, fresh mint leaves; ½ cup fresh, Thai basil leaves; ½ cup fried, shallots

Side Dishes
Main Courses
Asia
Asian
Thai
Fruits & Vegetables
Vegetables

By Sasha Marx ･ Appears in America's Test Kitchen TV

This crispy eggplant is marinated in lime juice and fish sauce and tossed with a healthy amount of fresh herbs.

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES 2 to 3

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

Why This Recipe Works

This is a members' feature.