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.
More Eggplant Recipes
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.
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.
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