Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

How to Make It

Step 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.

Step 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.

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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