- 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 avocado—halved, 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
- 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.
The smoky eggplant salad can be prepared through Step 1 and refrigerated overnight.
One Serving 314 Calories, 16 gm Total Fat, 2.6 gm Saturated Fat, 41 gm Carbohydrates, 13 gm Fiber.