Spicy Grilled Eggplant and Zucchini Salad with Thai Flavors
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/2 lbs. Asian eggplant, ends trimmed and cut lengthwise
grapeseed or peanut oil for brushing vegetables and grill
salt and fresh ground black pepper for seasoning vegetables
4 green onions, thinly sliced
1/4 cup chopped cilantro, mint, or Thai basil
1/4 cup chopped peanuts
3 T fresh lime juice
1 T + 1 tsp. fish sauce
2 tsp. Sriracha Sauce
1 tsp. Monkfruit Sweetener, Stevia In the Raw Granulated Sweetener or sweetener of your choice
2 tsp. grapeseed or peanut oil
Directions
Brush grill grates with grapeseed or peanut oil, then preheat grill to medium-high. Wash and dry eggplant and zucchini, trim ends, and cut into lengthwise strips. Brush vegetables with oil and season with salt and fresh ground black pepper. Lay strips on the hot grill, flesh side down and cook about 5-7 minutes or until grill marks appear. Turn vegetables and cook until that side has nice grill marks, about 5-7 minutes more. Zucchini may take slightly longer than eggplant, but grill all vegetables until they are nicely charred and cooked through. As they are done remove the vegetables to a cutting board and let them cool to room temperature. While veggies cool, whisk together the lime juice, fish sauce, Sriracha Sauce, sweetener of your choice , and oil. When vegetables have cooled, cut them into short crosswise pieces. Toss with a few tablespoons of the dressing, and let them marinate while you finish prepping other ingredients. Slice the green onions into thin strips and chop the cilantro, mint, or Thai basil. Chop peanuts. Stir green onions and herbs into the salad and add more dressing until the salad is as wet as you’d like it. Serve salad in individual bowls, topped with a few spoonfuls of chopped peanuts. This kept reasonably well overnight in the fridge, but it was best freshly made.