Spicy Grilled Eggplant and Zucchini Salad with Thai Flavors

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

1. Coat the grill grates with grapeseed or peanut oil, then heat the grill to medium-high. At that temperature, your hand will only tolerate the heat for a couple of seconds.
2. Rinse the eggplant and zucchini, dry them well, trim off the ends, and slice them lengthwise into strips.
3. Brush the vegetables with oil, then sprinkle them with salt and fresh ground black pepper.
4. Place the strips on the hot grill with the cut sides facing down, and cook for about 5-7 minutes, until grill marks show up.
5. Flip the vegetables and continue grilling until the second side is well marked, about 5-7 minutes more.
6. The zucchini can need a bit more time than the eggplant, but keep everything on the grill until it is tender and nicely charred.
7. Transfer each piece to a cutting board as it finishes, and leave the vegetables there until they cool to room temperature.
8. As the vegetables cool, whisk the lime juice, fish sauce, Sriracha Sauce, your preferred sweetener, and oil together in a bowl.
9. Once the grilled vegetables are cool, slice them crosswise into short pieces. Toss them with a few tablespoons of the dressing, then let them sit in it while you prepare the remaining ingredients. Thinly slice the green onions, chop the cilantro, mint, or Thai basil, and chop the peanuts. Mix the green onions and herbs into the salad, then add more dressing until it is dressed to your liking. You may not use all of it, and any extra can go on the table as a dipping sauce. Spoon the salad into individual bowls and finish each one with chopped peanuts. It kept reasonably well overnight in the fridge, though the texture and flavor were best right after assembling.