Franklin’s Grilled Eggplant Salad with Prawns

Appetizers, Soups and Salads

Franklin’s Grilled Eggplant Salad with Prawns


Servings: Makes 4 to 6 Servings

¼ cup raw rice
1 teaspoon olive oil
10 large prawns, cleaned and deveined
3 Japanese eggplants
1 small red onion, chopped
¼ cup tomatoes, chopped
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
2 sprigs basil or mint
1 fresh lime


Brown rice in a frying pan until golden brown. Grind rice and set aside for garnish. In a small skillet, heat oil and brown the prawns over very high heat for a short time. Be careful not to overcook. Poke holes in the eggplant with the tip of a knife (to prevent them from exploding) and grill or broil until tender. Remove from heat and arrange on a large platter. Lay the prawns, onions, tomatoes and basil, or mint, over the top of the eggplant. Pour fish sauce and vinegar over the salad and sprinkle with ground rice and lime juice to serve.