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Roasted Eggplant Salad Thai Style
Ready In: 25 Minutes
Cook Time: 25 Minutes
Serves 4
DIRECTIONS
- Dry roast eggplants in a 400°F oven or over a gas flame for 15 to 20 minutes or until soft. Cool, remove skin, and slice into 1-inch-thick slices.
- Over high heat, sauté ground turkey in peanut oil. Add shallots and shrimp and cook for 5 minutes. Add eggplant and fresh chilies, season with salt and lime juice, toss, and chill.
- Arrange sliced marinated cucumbers on a platter or individual plates, placing turkey and eggplant mixture in the center.
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