Grilled-Eggplant Salad with Cilantro-Chile Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Grilled vegetables work best. If you like, you can make this dish ahead and serve it cold. Ingredients:
1/4 cup fresh lime juice |
2 tablespoons chopped fresh cilantro |
1 tablespoon brown sugar |
1 tablespoon thai fish sauce |
1 tablespoon minced seeded thai, hot red, or serrano chile |
2 garlic cloves, minced |
12 cherry tomatoes, quartered |
12 (1/2-inch-thick) slices eggplant (about 2 pounds) |
1/4 teaspoon salt, divided |
cooking spray |
6 (1/2-inch-thick) slices red onion |
1/4 cup torn mint leaves |
1/4 cup torn basil leaves |
Directions:
1. To prepare dressing, combine first 6 ingredients in a bowl; stir well with a whisk.
2. Prepare grill or broiler.
3. To prepare salad, combine tomatoes and dressing, and set aside. Sprinkle eggplant with 1/8 teaspoon salt. Place eggplant on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until eggplant is done. Remove eggplant from grill rack or pan; set aside. Sprinkle onion with 1/8 teaspoon salt. Place onion on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until onion is tender.
4. Arrange eggplant and onion slices on 6 plates. Top with tomato mixture; sprinkle with mint and basil.
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