Grilled Thai Eggplant Salad

Grilled Thai Eggplant Salad

• 2 Chinese eggplant

• 1 tablespoon fish sauce

• 1 tablespoon olive oil

• juice of 2 limes

• 1/2 jalapeño - chopped

• 1 tablespoon cilantro - chopped

• 1 tablespoon green onion - chopped

• salt (to taste )

• pepper (to taste)

• 1 tablespoon olive oil (for seasoning eggplant)

• 1/2 shallot - thinly sliced

1. Drizzle 1 tablespoon of olive oil over the eggplants and season with a healthy pinch of salt and pepper

2. Grill the eggplants whole for 15 minutes, flipping every 5 minutes. The eggplants should be nice and charred on the outside and soft in the middle.

3. Meanwhile, whisk together the olive oil, fish sauce, lime juice, cilantro, jalapeño, shallot, green onion and pinch of salt and pepper.

4. Take the eggplant off the grill and cute the tops off. Then cut the eggplant in two and then again cut longways in half.

5. Top the eggplant with the dressing and serve at room temperature!

with love + salt