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Grilled eggplant with crabmeat recipe

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Ingredients

1 lb (500 g) slender Asian Eggplant (2 large or 4 small eggplants)
2 tablespoons Oil
1½ cups (175 g) cooked Crab Meat
2 tablespoons Crispy Fried Shallots , to garnish
1 tablespoon thinly sliced Green Onion (scallion), to garnish
Sprigs of Coriander leaves (cilantro), to garnish
Dressing
1 finger-length Red Chillies , deseeded and minced
1½ tablespoons crushed roasted unsalted Peanuts
1 tablespoon Fish Sauce
1½ teaspoons Sugar or honey
2 tablespoons Water

Grilled eggplant with crabmeat recipe

  • Medium

Ingredients

  • Dressing

Directions

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This recipe is common to Cambodia and southern Vietnam and makes delicious use of eggplant, one of the many vegetables grown in central Vietnam. Shrimp or stir-fried ground pork may be used in place of the crabmeat.

Steps

1
Done

Combine the Dressing ingredients in a small bowl and mix well. Set aside.

2
Done

Halve each eggplant lengthwise and brush with a little oil. Grill, a few at a time, on a pan grill or under a preheated broiler using medium heat, turning regularly, until the skin turns brown and the flesh is tender, about 10 minutes. Remove from the heat and set aside to cool. Peel off the skin and discard.

3
Done

Spread the crabmeat along the top of the eggplant halves and pour the Dressing over. Serve immediately, garnished with Crispy Fried Shallots, green onion and coriander leaves.

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Beef noodle soup recipe
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Crabs simmered in beer recipe
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Beef noodle soup recipe
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Crabs simmered in beer recipe

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