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Grilled-Eggplant Salad with Cilantro-Chile Dressing

Yield 6 servings (serving size: 2 eggplant slices, 1 onion slice, and about 1/4 cup tomato mixture)
Grilled vegetables work best. If you like, you can make this dish ahead and serve it cold.

Ingredients

  • Dressing:
  • 1/4 cup fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon brown sugar
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon minced seeded Thai, hot red, or serrano chile
  • 2 garlic cloves, minced
  • Salad:
  • 12 cherry tomatoes, quartered
  • 12 (1/2-inch-thick) slices eggplant (about 2 pounds)
  • 1/4 teaspoon salt, divided
  • Cooking spray
  • 6 (1/2-inch-thick) slices red onion
  • 1/4 cup torn mint leaves
  • 1/4 cup torn basil leaves

Nutrition Information

  • calories 77
  • caloriesfromfat 6 %
  • fat 0.5 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 2.9 g
  • carbohydrate 18.2 g
  • fiber 3.6 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 326 mg
  • calcium 75 mg

How to Make It

  1. To prepare dressing, combine first 6 ingredients in a bowl; stir well with a whisk.

  2. Prepare grill or broiler.

  3. To prepare salad, combine tomatoes and dressing, and set aside. Sprinkle eggplant with 1/8 teaspoon salt. Place eggplant on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until eggplant is done. Remove eggplant from grill rack or pan; set aside. Sprinkle onion with 1/8 teaspoon salt. Place onion on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until onion is tender.

  4. Arrange eggplant and onion slices on 6 plates. Top with tomato mixture; sprinkle with mint and basil.