Grilled Eggplant Salad with Cilantro-Chile Dressing

Dressing:
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
Salad:
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

To prepare dressing, combine first 6 ingredients in a bowl; stir well with a whisk.

Prepare grill or broiler.

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.

Arrange eggplant and onion slices on 6 plates. Top with tomato mixture; sprinkle with mint and basil.

Yield: 6 servings (serving size: 2 eggplant slices, 1 onion slice, and about 1/4 cup tomato mixture).



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