Crispy Thai Eggplant Salad

Instructions

1. • ¼ cup fish sauce 
   • ¼ cup unseasoned rice vinegar 
   • ¼ cup lime juice 
   • ¼ cup (1¾ ounces) palm sugar, cut into 1-inch pieces 
   • 1 (2-inch piece) ginger, peeled and chopped coarse 
   • 4 garlic cloves, chopped coarse 
   • 1 red Thai chile, seeded and sliced thin 
   • 1 cup cherry tomatoes, halved
   Process fish sauce, vinegar, lime juice, palm sugar, ginger, garlic, and chiles in blender on high until ginger, garlic, and palm sugar are broken down and dressing is mostly smooth, about 1 minute. Transfer to medium serving bowl and stir in tomatoes. Set aside while preparing eggplant.  
2. • 2 large Japanese eggplants, sliced in half lengthwise, then cut crosswise into 1½-inch pieces 
   • 1 teaspoon kosher salt
   Toss eggplant and salt together in medium bowl. Line entire surface of large microwave-safe dish with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters. Microwave on high power until eggplant feels dry and pieces shrink to about 1 inch, about 10 minutes, flipping halfway through to dry sides evenly. Remove eggplant from microwave and immediately transfer to paper towel–lined plate. 
3. • 2 cups vegetable oil
   Heat oil in large Dutch oven over high heat to 375 degrees F/190 degrees C. Fry eggplant, stirring occasionally, until flesh is deep golden brown and edges are crispy, 5 to 7 minutes. Transfer to paper towel–lined baking sheet or plate and blot to remove excess oil. Transfer to bowl with nam prik and toss to evenly dress. 
4. • ½ cup fresh cilantro leaves 
   • ½ cup fresh mint leaves 
   • ½ cup fresh Thai basil leaves 
   • 1 teaspoon lime juice 
   • ½ cup fried shallots
   Toss cilantro, mint, basil, and lime juice together in small bowl. Thoroughly fold half of herb mixture into eggplant. Top eggplant mixture with remaining herb mixture and sprinkle with fried shallots. Serve.