Grilled Shrimp and Eggplant With Fish Sauce and Mint
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 3 servings
- 2½pounds eggplant, scrubbed, trimmed and cut into 1-inch chunks
- ½cup extra virgin olive oil
- ¾teaspoon kosher salt, more as needed
- 1pound extra large shrimp, shelled
- 1large garlic clove
- 2tablespoons chopped fresh mint, plus sprigs for garnish
- 1tablespoon nuoc mam or nam pla fish sauce, or to taste
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
548 calories; 37 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 12 grams dietary fiber; 14 grams sugars; 35 grams protein; 1132 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Preheat a grill to medium or the oven to 425 degrees. Toss eggplant with 6 tablespoons oil and ½ teaspoon salt. Place in a grill basket, or spread in an even layer on one or two rimmed baking sheets (leave plenty of room between pieces so they can brown). Grill or roast until eggplant softens and browns, about 10 to 20 minutes.
- Step 2
While eggplant cooks, toss shrimp with remaining 2 tablespoons oil and ¼ teaspoon salt. Thread shrimp onto skewers if grilling. If roasting, remove baking sheet from oven and add shrimp, stirring well. Return to oven to bake until shrimp is just opaque and eggplant is golden brown, an additional 10 to 12 minutes. Or grill shrimp alongside eggplant until shrimp is cooked and eggplant very soft and brown, 5 to 10 minutes longer.
- Step 3
Using a mortar and pestle or a heavy knife, pound or mince together the garlic and a pinch of salt until a paste forms (if using a knife, use flat side after garlic is minced). In a bowl or platter, toss shrimp, eggplant, garlic paste, mint and fish sauce together. Serve with mint sprigs for garnish.
Private Notes
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Cooking Notes
Jeff Jones
substituted scallops for shrimp and added 1/2 jalapeno pepper and 1 green onion to mash with garlic; squeezed juice of half lime at the end; delicious
Gina F.
I used 1lb shrimp but only 1 smallish eggplant, 14oz or so, which yielded 2.5 servings. I can't imagine using 2.5lb as the recipe calls for – this was the perfect ratio. Added a roughly cut sweet onion to the eggplant in the grill basket, doubled the garlic, added some minced ginger to the sauce plus the cooking juices from the shrimp which I grilled on foil so as not to lose them. Used nowhere near that amount of salt. Sprinkled some torn shiso leaves at serving and enjoyed very much.
RachRach
This actually takes only about 30-40 minutes. Very Easy. Second time I made it, I put the sautéed the garlic in the olive oil before putting the olive oil on the eggplant--it made the garlic a bit easier on the stomach.
Meta
You really need the full 2 1/2 lbs. of eggplant as the eggplant shrinks considerably. Also cook the eggplant 20 minutes then added the shrimp for another 10. Added a thinly sliced serrano chile and lime juice as recommended. Really excellent and easy.
rgarkey
This is one of those rare recipes that is much greater than the sun of its parts. I used the oven I stop the grill but tossed the eggplant with smoked salt. I still got that touch of smoke but the oven carmelized the eggplant in a way the grill would not have. I added half an heirloom tomato amd tossed it with the hot eggplant right out of the oven. Added about one TB lime juice to the mix. Tossed with basil amd mint. Served over jasmine rice. This is a deeply satisfy, complex dish. Yum!
betsy
Use double the garlic
argaret
Use dressing from Mark Bittman’s steak salad with fish sauce and mint. Use whole mint leaves.
AG
Yum.thought it was a pbg fave but it’s not. 5/2023
Mark
Made on grill, using topper. Grilled red onion slices per comments. Salted cut eggplant pieces for ~20m, then rinsed & dried before oiling, but no additional salt. Did not salt shrimp. Did not have mint, so used parsley -- next time would use a mixture, maybe with basil. Added ~1tsp mirin w/ garlic paste, herbs, & fish sauce. Brown rice.
rosanne
Really delicious! I doctored it up a bit: grilled some onion and tomato with the shrimp in the oven and added lime juice, ginger and some chili to the sauce. Used cilantro, mint and basil and chopped peanuts to garnish. Quick and easy.
Mike Sedita
I had no fish sauce so used 1/2 Worcestershire and 1/2 soy. Grilled eggplant in a basket and colossal shrimp on grill. I will sauté garlic a bit next time, but in any case easy and taste fantastic. Maybe use truffle oil if I have any. And low carb, if that matters.
colleen
Used spinach and peas instead of mint and fried w garlic before adding fish sauce. Yum. On pasta.
D&A in Cambridge
Really enjoyed this as an end-of-season summer eggplant dish. Skipped the extra salt- plenty in the fish sauce.
Lizzy T.
Made as per the recipe in the oven using Japanese type eggplant. Next time I shall use less salt, other than that the flavours were excellent. Served with freshly steamed rice and a Thai style tomato salad this made a generous meal for 2 people.
rgarkey
This is one of those rare recipes that is much greater than the sun of its parts. I used the oven I stop the grill but tossed the eggplant with smoked salt. I still got that touch of smoke but the oven carmelized the eggplant in a way the grill would not have. I added half an heirloom tomato amd tossed it with the hot eggplant right out of the oven. Added about one TB lime juice to the mix. Tossed with basil amd mint. Served over jasmine rice. This is a deeply satisfy, complex dish. Yum!
Es
This recipe made for a delightful dinner. I used cilantro instead of mint and didn't bother to skewer the shrimp, just laid them down on the grill. Served with jasmine rice and quickly sauteed snap peas. I squeezed half a lime over the shrimp. Nice flavors, attractive, and relatively easy.
Laith
I love eggplant and I love shrimp so I really wanted this recipe to work. Unfortunately I will not be doing this again.
Portland
I added cherry/cherub tomatoes because they needed to be used. I would add them next time. I mixed the mint, garlic, and good quality fish sauce and then added to bowl of roasted eggplant, tomatoes, and shrimp. Excellent over brown rice.
Pickles
I mashed the garlic added the salt, 2T of lime juice, mint, and fish sauce stirred together and tossed with the shrimp and eggplant. We have a gas grill set it at medium direct eggplant took about 20 and the shrimp about 51/2-6. Pull shrimp off as soon as they are pink.
gailparis
no mint, used dill, added red onion had trouble crushing the garlic so used a press - but good and quick!
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