Posts Tagged ‘eggplant salad’

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

 

~Directions

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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