Thai Vegetable and Smoky Eggplant Salad

• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 2 long purple eggplants (1 1/2 pounds each)
2. 8 fresh kaffir lime leaves, minced, or 1 teaspoon finely grated lime zest
3. 1/2 cup fresh lime juice
4. 1/4 cup soy sauce
5. 1 red Thai chile, minced
6. 1 tablespoon light brown sugar
7. 1 small garlic clove, minced
8. 1 teaspoon finely grated lemon zest
9. 1 Hass avocado—halved, pitted and thinly sliced
10. 1 large carrot, cut into thin julienne strips
11. 1 medium English cucumber, thinly sliced crosswise
12. 1/2 pound cherry tomatoes, halved
13. 1/2 medium red onion, halved and thinly sliced
14. Snipped chives, for garnishing
15. 3 tablespoons chopped mint
16. 1/2 cup roasted cashews, coarsely chopped

1. 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.
2. 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.