Crispy Eggplant Salad with Tomatoes, Herbs, and Fried Shallots

Step 1

Process fish sauce, vinegar, lime juice, palm sugar, ginger, garlic, and chiles in blender on high until ginger, garlic, and palm sugar are broken down and dressing is mostly smooth, about 1 minute. Transfer to medium serving bowl and stir in tomatoes. Set aside while preparing eggplant.

Step 2

Toss eggplant and salt together in medium bowl. Line entire surface of large microwave-safe dish with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters. Microwave on high power until eggplant feels dry and pieces shrink to about 1 inch, about 10 minutes, flipping halfway through to dry sides evenly. Remove eggplant from microwave and immediately transfer to paper towel–lined plate.

Step 3

Heat oil in large Dutch oven over high heat to 375 degrees F/190 degrees C. Fry eggplant, stirring occasionally, until flesh is deep golden brown and edges are crispy, 5 to 7 minutes. Transfer to paper towel–lined baking sheet or plate and blot to remove excess oil. Transfer to bowl with tomatoes and toss to evenly dress.

Step 4

Toss cilantro, mint, and basil together in small bowl. Thoroughly fold half of herb mixture into eggplant. Top eggplant mixture with remaining herb mixture and sprinkle with fried shallots. Serve.