laotian

Charred Eggplant and Shrimp Chili Relish with Steamed Rice

Name: Charred Eggplant and Shrimp Chili Relish with Steamed Rice
Yield: 1 serving
Cuisine: laotian
Ingredients: 278 g eggplant; 150 g shrimp, peeled; 235 g steamed jasmine rice; 9 g vegetable oil; 9 g garlic; 6 g thai chilies, sliced; 37 g shallot; 13 g fish sauce; 13 g lime juice

This steamed dish pairs eggplant with shrimp, peeled, steamed jasmine rice and garlic. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

94 g Carbohydrates

9 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

278g eggplant 70 kcal
150g shrimp, peeled 149 kcal
235g steamed jasmine rice 306 kcal
9g vegetable oil 80 kcal
9g garlic 13 kcal
6g thai chilies, sliced 2 kcal
37g shallot 27 kcal
13g fish sauce 5 kcal
13g lime juice 4 kcal

Cooking instructions

eggplant
Char the eggplant over a flame or under a broiler until the skin blackens and the flesh softens, 8 to 12 minutes; cool, then peel and chop.
shrimpvegetable oil
Heat 1 teaspoon oil in a pan. Add shrimp and cook 1 to 2 minutes per side until just cooked; chop roughly.
garlicthai chiliesshallot
In a mortar or bowl, mash garlic, chilies, and shallot into a rough paste.
eggplantshrimpfish saucelime juice
Stir in chopped eggplant, shrimp, fish sauce, and lime juice. Mix until it becomes a chunky relish.
vegetable oil
Warm briefly in the pan with the remaining oil for 1 minute, or serve room temperature.
steamed jasmine rice
Serve with steamed jasmine rice for scooping.