My good friends Tim and Necole sent me this recipe with the note that it was delicious. They both have fabulous taste so I’m going to give it a try!


Here’s the recipe:

2 long purple eggplants (1 1/2 pounds each)

8 fresh kaffir lime leaves, minced, or 1 teaspoon lime zest

½ cup fresh lime juice

¼ cup soy sauce

1 red Thai chili, minced

1 small garlic clove, minced

1 Tablespoon light brown sugar

1 teaspoon lemon zest

1 Hass avocado- halved, pitted and thinly sliced

1 large carrot, julienned

1 medium English cucumber, thinly sliced crosswise

½ pound cherry tomatoes, halved

½ medium red onion, halved and thinly sliced

3 Tablespoons chopped fresh mint

1 teaspoon snipped chives, for garnishing

½ cup roasted cashews, coarsely chopped



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, chili, brown sugar, garlic, and lemon zest. Stir 3 tablespoons of the dressing into the eggplant.  Arrange the eggplant, avocado, 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.

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January 2018
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