Step 1

Wash, dry, then cut the long eggplants in half. Lightly brush each side with oil. Grill on high heat for about 3-4 minutes on each side. Look for the grill marks before flipping to the other side. If broiling, place the eggplants on a large baking sheet and broil for 3-4 minutes until charred but not burnt.

Step 2

Remove the eggplants and leave them to cool at room temperature before slicing them into small pieces.

Step 3

Cook the pork on medium heat in a small frying pan until lightly browned.

Step 4

Soak the dried shrimp in a small bowl for 5 minutes, drain and set aside for a minute. If using boiled eggs, boil it now for 3-6 minutes until you are happy with the consistency of the egg. (:

Step 5

Make the salad by adding the remaining ingredients into a large bowl.

Step 6

Add the eggplant slices into the salad bowl and mix everything well. Dish the salad into a serving platter, and serve with boiled eggs and jasmine rice.