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Categories:
long purple eggplants lime lime juice soy sauce red Thai chile light brown sugar garlic lemon zest carrot cucumber tomatoes red onion chives mint cashews
Viewed: 100 - Published at: 10 years agoIngredients
- 2 long purple eggplants (1 1/2 pounds each)
- 8 fresh kaffir lime leaves, minced, or 1 teaspoon finely grated lime zest
- 1/2 cup fresh lime juice
- 1/4 cup soy sauce
- 1 red Thai chile, minced
- 1 tablespoon light brown sugar
- 1 small garlic clove, minced
- 1 teaspoon finely grated lemon zest
- 1 Hass avocadohalved, pitted and thinly sliced
- 1 large carrot, cut into thin julienne strips
- 1 medium English cucumber, thinly sliced crosswise
- 1/2 pound cherry tomatoes, halved
- 1/2 medium red onion, halved and thinly sliced
- Snipped chives, for garnishing
- 3 tablespoons chopped mint
- 1/2 cup roasted cashews, coarsely chopped
Method
- Light a grill.
- Using a fork, prick the eggplants in a few places.
- Grill over high heat, turning occasionally, until the eggplants are very soft and blackened all over, about 35 minutes.
- Transfer to a baking sheet and let cool slightly.
- Cut the stems off the eggplants and scrape off the charred skin.
- Tear the eggplants into long strips and discard the seeds.
- Transfer to a bowl.
- In a small bowl, mix the lime leaves with the lime juice, soy sauce, chile, brown sugar, garlic and lemon zest.
- Stir 3 tablespoons of the dressing into the eggplant.
- Arrange the eggplant, avocado, carrot, cucumber, cherry tomatoes and red onion on a platter.
- Drizzle the remaining dressing over the vegetables.
- Sprinkle the chives, mint and cashews over the salad and serve.
