Recipes

Thai Roasted Eggplant Salad

Friday, August 14, 2015

Recipe adapted from Quick & Easy Thai

Ingredients
1 lb Japanese eggplant
2 Tbsp shallots, thinly sliced
2 Tbsp cilantro, coarsely chopped plus leaves for garnish
2 green onions, thinly sliced
2 tsp garlic, coarsely chopped
3 Tbsp fish sauce
3 Tbsp lime juice, freshly squeezed
1 Tbsp sugar
1 Tbsp hot green chili peppers, diced

Directions
Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400-degree F oven for 15 minutes. Set aside to cool.

Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in chunks and add to the bowl. (May peel eggplant first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices.

Tags

absinthe sherry gorgonzola vinaigrette vanilla wafers dijon fritters habanero collins peas celeriac currants tomatoe baguette jam sweet potato Salsa coconut milk frittata bbq Rice wine vinegar latkes poblano bread pudding artichoke bulgar muffins melon cake carrots meatballs pecan shallots pumpkin flank steak peppers yellow onion Kale green beans buckwheat gratin shitake Recipes crisp buttermilk biscuits Jerusalem artichoke couscous kirsch Salad basil daisy cream cheese cheese baby bok choy Eggplant knots Red Onion chipotle bosc celery root gin cockaigne almond milk zucchini Greens fennel chimichurri beets Dressing beer potatoes brown sugar Cider curry rouille watercress Side carrot fronds okra tart chicken dinner salad verde conserve roasted fondue bruschetta ramps egg feta sweet Farmers' Market swiss sour Bread Butternut fennel seeds remoulade sandwich gouda cointreau oats fennel bulb cream pudding Potato Tomatoes fraiche asparagus egg noodles wasabi wrap lettuce Vegan imam kohlrabi chorizo Spread paste steak pepper carrot top nectarine shelling Swiss Chard polenta sunchokes Soup mushrooms stuffing chives chili peppers cranberry chili maple syrup strata bean mustard greens tomato Tomatillos blue cheese celery hearts bloody mary maple Poblano Chili walnuts pork jack cheese hazelnuts parmigiano strawberry scallions cucumber honey sesame pineapple anise reggiano eggs turnips hickory chimmichurri Beans cilantro white beans lemon grass yogurt cantaloupe tomato juice parmesan Corn bacon pine nuts dill mint gazpacho thai peach pears plums Drinks chocolate pie radish pecans casserole fritter radishes vegetarian kalamata butter bell pepper barley onion panzanella gruyere green pepper blueberry chicken Shitake Mushrooms chiles pickled cornmeal celebration shiitake sauce sausage scapes Leek pasta strawberries wheat flour chilies bayeldi creme Squash caesar pork chop crepes rhubarb plum spring tenderloin cauliflower syrup spiced winter squash olives coeur tortillas flank bok choy Apple heavy whipping cream carrot tops spelt snow peas jack leeks pancake pesto coriander garlic turnip prosciutto goat Cheese Spinach coeur a la creme Chevre berry tuscan onions tomato corn pie tostadas apples Cranberry Beans dilly arugula sour cream kluski beet sandwiches almonds capers bulgar wheat anchovy shrunken heads vegetable beef walnut oil compote beet greens autumn mushroom slaw plum tomatoes