Southeast Asian Grilled Eggplant Salad
by Kristine Kidd
This salad is a delicious way to show off the lovely slender shape of Asian eggplants, which readily absorb the ginger-soy dressing that’s spooned over the top.
Serves 4 to 6
1/4 cup peanut oil
1/4 cup fresh lime juice
3 Tbs. minced shallot
1 Tbs. fish sauce
1-3/4 tsp. granulated sugar
1 to 2 Thai bird chiles, minced, or 1-1/2 to 2 serrano chiles, seeded, minced
Kosher salt and freshly ground black pepper
2 Tbs. minced fresh ginger
1-1/2 Tbs. soy sauce
1-1/4 lb. long, slender Asian eggplants, trimmed and halved lengthwise
4 oz. baby lettuces (about 5-1/2 cups)
10 to 12 oz. cherry or grape tomatoes, halved (about 2 cups)
1 cup packed fresh basil leaves (preferably Thai basil)
1/3 cup packed fresh mint leaves
Prepare a medium-high gas or charcoal grill fire.
In a small bowl, whisk 3 Tbs. of the peanut oil with the lime juice, 2 Tbs. of the shallot, the fish sauce, 3/4 tsp. of the sugar, and the chiles. Season to taste with salt and pepper.
In another small bowl, combine 2 tsp. water with the ginger, soy sauce, the remaining 1 Tbs. shallot, and 1 tsp. sugar.
Arrange the eggplant halves on a rimmed baking sheet, brush both sides with the remaining 1 Tbs. peanut oil, and sprinkle with salt and pepper. Grill the eggplant, covered, until tender, 3 to 5 minutes per side.
Combine the lettuces, tomatoes, basil, and mint in a large bowl. Rewhisk the lime dressing and toss just enough into the salad to lightly coat the greens. Season the salad to taste with salt and pepper. Transfer the salad to a platter and arrange the eggplant over the salad. Spoon the ginger mixture over the eggplant, and serve immediately.
nutrition information (per serving):
Calories
(kcal):
120;
Fat
(g):
8;
Fat Calories
(kcal):
70;
Saturated Fat
(g):
1.5;
Protein
(g):
3;
Monounsaturated Fat
(g):
3.5;
Carbohydrates
(g):
12;
Polyunsaturated Fat
(g):
2.5;
Sodium
(mg):
650;
Cholesterol
(mg):
0;
Fiber
(g):
5;
photo: Scott Phillips
From Fine Cooking 112
, pp. 66
July 7, 2011
