Ruth Reichl's eggplant salad

Eggplant Salad

Kim Severson

• Yield6 servings as an appetizer

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Tony Cenicola/The New York Times

Ruth Reichl serves this in a bowl for people to fork onto crackers while having a glass of wine or a cocktail. It also works well alongside grilled meat or just over rice for a little lunch. “What I love most about cooking with eggplant,” she writes in "My Kitchen Year: 136 Recipes That Saved My Life," the book in which this recipe appeared, “is their complete docility: No other vegetable is so content to abandon itself to your will.”

Featured in: Ruth Reichl Recharges In The Kitchen. 

Eggplant

17 ratings

Really Good

Ingredients

• 1 ½ pounds long, thin Asian or baby eggplants
• 3 tablespoons fish sauce
• 1 lime
• 2 tablespoons brown sugar
• 1 clove garlic, minced
• 1 teaspoon chile flakes
• Chopped cilantro or mint leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    54 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 1 gram protein; 710 milligrams sodium
  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Prick the eggplants all over with a fork and singe them over the burner of a gas stove, turning constantly, for about 10 minutes until the skin is black and blistered. Allow to cool.
2. Carefully peel the eggplant skin. (This can be fussy, but you want to get all the skin off.) Pull the eggplant into strips and lay them in a shallow bowl.
3. Mix the fish sauce with the lime juice, the sugar and a couple of tablespoons of water. Add the minced garlic and chile flakes. Pour over the eggplant and marinate in the refrigerator for a few hours. When ready to serve, garnish with a few leaves of chopped cilantro or mint.