You could use other vegetables - broccoli, bok choy, etc. Black rice or rice vermicelli, squid or scallops instead of shrimp… what’s fresh and in season? Use that.
Chop eggplant on a bias into small pieces and toss with a little oil and salt, grill outdoors on a grill basket or indoors on a grill pan until very soft and browned. Toss shrimp with some oil and salt and grill until cooked through (skewers might help)
Pile eggplant in a bowl, top with shrimp, garnish with one (or preferably all) of the following: cucumber, mint, avocado, scallion, basil (Thai basil if you’ve got it)
serve with a bowl of nuoc cham to drizzle over before eating.
nuoc cham (Vietnamese dipping sauce):
nuoc cham keeps very well in the refrigerator and is wonderful on all types of things, doubling or tripling the recipe to have on hand might be a good idea.
2 cloves garlic, minced or grated
2 fresh birdeye or other red chilies minced, seeded or not depending on how much heat you want (you might be able to use jalapeño or serrrano try to get red ones)
about a 1 1/2 inch piece peeled fresh ginger, finely minced or grated (use a spoon to scrape the peel off the ginger, it’s easier and more efficient than a knife or peeler)
4 tablespoons fish sauce
2 tablespoons lime juice (about 1 lime)
4 tablespoons water (or fresh young coconut water if you happen to have it)
2 tablespoons brown sugar
1 tablespoon finely julienned or grated carrot (optional)
To make, mix all the ingredients together. That was easy.
Some people like it more sour, others prefer it more sweet or spicy. You can add rice vinegar, more lime juice, more sugar, etc. to suit your taste.
- Adam
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