⅓cupof Vietnamese coriander/rau ram(known as "daun kesum" in Singapore, Malaysia, and Indonesia)
⅓cupof chopped roasted peanuts
Dash of salt to taste
Instructions
Preheat your oven to 450 F. Line your baking sheet with aluminum foil. Prick the eggplants with a fork all over and then place on the baking sheet and bake for the next 20-30 minutes until the eggplants are really soft. Use a tongs to turn it during baking. Set aside to let it cool down
In a meantime, prepare the toppings by mixing the sliced shallots, lime juice, and oil. Set aside. When the eggplants are cool enough to handle, slice the eggplants into half and use a spoon to scrap the filling down into a bowl and mash it with a fork. It won't be smooth and leave it a bit lumpy
Add in the shallots mixture and toss to mix everything. Topped with chopped peanuts, fried shallots crisp, and the salt and toss again. Have a taste and add more salt if needed. Serve immediately
Notes
Vietnamese Coriander is not widely available in grocery store, but they can be found in most Asian grocery store. Usually labeled as "Rau Ram" or sometimes not labeled at all so you need to ask the shop keeper. When you tear the leaf a little, it will release this very distinctive smell, somewhat fresh and lemony. If you have problem finding it, feel free to use the regular coriander leaves. They are totally different flavor with the Vietnamese Coriander, but coriander leaves have a nice flavor too and it will complement the salad really well