SPICY AUBERGINE SALAD

Ingredients:

• 2 tablespoons shallot, sliced ​​very thin
• 2 Japanese eggplants
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 spoon of sugar
• 1/4 cup coriander, coarsely chopped
• 1/2 teaspoon chopped fresh chili

Preparation:

1. The first thing we will do is put the whole aubergines in the oven with their skin. Leave them in the oven at 220° for 30 minutes. Remember to be moving them so that they are done equally on each side
2. Once they are ready, we will cut them lengthwise so that they cool down. Beforehand, and being careful not to burn ourselves, we will separate the skin from the eggplant meat.
3. We are going to cut it into strips and put them on a plate to cool completely. We booked.
4. Now we prepare the sauce by mixing all the ingredients in a bowl and stirring until the sugar has completely dissolved.
5. Then heat a little vegetable oil over high heat and add the shallot in very thin slices, so that it fries quickly and becomes crispy
6. When it has browned, remove it from the oil and drain in a bowl.
7. When serving the aubergine, we add the sauce on it, the chopped coriander and finally the fried shallot.