Spicy Thai Eggplant Salad

We have lots of coriander in the garden at the moment probably due to the fact I just scattered handfuls of seeds in every garden we have.  I do this to attract lots of good bugs to the garden and to ensure we a bountiful supply.
This is a great recipe for anyone who wants to use up a few eggplants, enjoy a salad mid winter or eat less meat.  The recipe can be made meat free but substituting mushrooms for the mince or with the minimum amount listed below.

Spicy Thai Eggplant Salad

2 Eggplants
1 Cup Coriander Leaves
1/2 cup Red Onion
1/2 Raw Skinless Unsalted Peanuts
1 Large Red Chilli
2 Cloves of Garlic Crushed
200 gm Pork Mince (substitute with another type of mince if required and it will still taste great)
3 Tbs Palm Sugar (substitute with raw sugar)
2 Tbs Fish Sauce
4 Tbs Thick Tamarind Paste
Juice of 1 lime
1/2 Cup Basil Leaves

Cut the eggplant into 2 cm slices and sprinkle with a little salt.  Set aside for 30 mins then pat dry.  Coat with vegetable oil (optional) and bake in the oven for approx 30 mins, turning half way through cooking, until cooked through.  Cool till just warm then dice.
While the egg plant is cooking slice the red onion and red chilli finely place in a large bowl with the lime juice. Mix together and set aside.
Heat a wok and when hot add a small amount of vegetable oil and fry the peanuts.  They will cook quickly so once browned scoop out of the wok and add to the bowl with the onion.  Return the wok to the stove and add the crushed garlic.  Fry for 5 seconds before adding the mince.  Once the mince is cooked through add the sugar and fry for a minute before adding the fish sauce and tamarind.  Finally add the basil leaves and stir till wilted and remove from the heat.  Add the mince mix, the diced egg plant and the coriander leaves to the bowl with the onions and toss gently.

This has been a favourite at our place lately.  What have you been eating?