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Recipe Detail Page
Grilled Chinese Eggplant & Shrimp on Sesame Slaw
Autumn 2014
Choose eggplants that have a good weight to them; if they are light, they will end up being spongy and bitter. Salting them beforehand not only releases any bitterness but helps to break down the eggplants’ flesh, giving it a creamy texture when cooked.
Serves 4
8 cups (2 L) napa cabbage, slivered
1 cup (250 mL) grated carrot
1 cup (250 mL) red pepper, julienned
½ cup (125 mL) red onion, julienned
DRESSING
2 tsp (10 mL) roasted sesame seeds
1 tsp (5 mL) sugar
¼ cup (60 mL) rice wine vinegar (preferably unseasoned)
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) sesame oil
½ cup (125 mL) vegetable oil
3 Chinese eggplants, halved lengthwise, and generously salted on cut side for 15 minutes
¼ tsp (1 mL) salt
2 tbsp (30 mL) vegetable oil
12 large shrimp, peeled and deveined
1 In a large bowl, toss together cabbage, carrot, red pepper and red onion. Add dressing ingredients: sesame seeds, sugar, vinegar, soy sauce, sesame oil and vegetable oil. Toss to combine and set aside.
2 Fifteen minutes after salting eggplants, rinse them of excess salt. Place in a large bowl with ¼ tsp (1 mL) salt, 2 tbsp (30 mL) vegetable oil and shrimp; toss to coat.
3 Heat an oiled grill to medium-high, place eggplants cut-side down on grill. Cook for 6 minutes on each side with the lid closed, or until fully tender and lightly charred.
4 A few minutes before eggplants are done, place shrimp on grill and cook for about 1 minute on each side or until cooked through and pink.
5 Re-toss the slaw, and divide between 4 plates.
6 Slice the eggplant crosswise into ½-inch (1‑cm) slices and place on top of slaw along with 3 shrimps per plate.
Serves 4
