Food & Wine, 2006
Makes 4 servings
2 long, purple eggplant (1 1/2 lb. ea)
8 fresh kaffir lime leaves mince or 1 tsp lime zest
1/2 cup lime juice
1/4 cup soy sauce
1 red thai chili mince
1 tablespoon light brown sugar
1 clove mince garlic
1 teaspoon fine grate lemon zest
1 avocado thin slice
1 carrot julienned
1 med. english cucumber thin slice crosswise
1/2 pound cherry tomatoes
1/2 red onion halved, thin slice
Chives 4G
3 tablespoons chop mint leaves
1/2 cup roasted cashew nuts coarse chop
TOTAL TIME: 40 MIN
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.
MAKE AHEAD The smoky eggplant salad can be prepared through Step 1 and refrigerated overnight.
NOTES One Serving 314 Calories, 16 gm Total Fat, 2.6 gm Saturated Fat, 41 gm Carbohydrates, 13 gm Fiber.
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