Crispy Eggplant Salad with Tomatoes, Herbs, and Fried Shallots

Name: Crispy Eggplant Salad with Tomatoes, Herbs, and Fried Shallots
Yield: Serves 2 to 3
Cuisine: 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

43 comments

By Sasha Marx

Appears in America's Test Kitchen TV

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

SERVES2 to 3

has video

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

WHY THIS RECIPE WORKS

While we love crispy, crunchy fried things just as much as anyone, there are some equally delicious dishes that deliberately add supersavory liquids to fried foods to partially sog them out while flavoring them deeply (Mexican braised chich...

This is a members' feature.