The Good News Celia Brooks Brown balances the freshness and crunch of raw carrot, cucumber and cherry tomatoes with soft, smoky eggplant seasoned with a lime juice, soy and chile dressing. This salad delivers a delicious assortment of nutrient-rich vegetables—and is completely enticing.
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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
How to Make It
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.
One Serving 314 Calories, 16 gm Total Fat, 2.6 gm Saturated Fat, 41 gm Carbohydrates, 13 gm Fiber.
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