How to make it

  • Light a grill or broiler
  • 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.

Reviews & Comments 2

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  • juels 10 years ago
    This is like an altimate salad! Thanks for sharing!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    wow superb recipe love it sounds so delicous thanks
    Was this review helpful? Yes Flag

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