ROASTED EGGPLANT SALAD
Steps:
- In a medium bowl, stir together fish sauce, sugar and lime juice. Let stand, stirring occasionally, until sugar dissolves, about 10 minutes. Preheat broiler. Wash and quarter eggplants, removing stem and cap in process. Lightly oil a broiling pan, put eggplant pieces in and spray with olive oil spray. Broil 3 to 4 inches from heat, turning eggplant once, until tender and browned, about 8 minutes total. Add eggplant to fish sauce mixture, and toss to coat. Cut tomatoes into 1 inch wedges, add to eggplant mixture. Add cilantro and toss well to incorporate. Serve warm and succulent.
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Chathurani Nimalarathna
[email protected]This salad is so easy to make and it's so flavorful. I love the combination of the roasted eggplant, tahini dressing, and fresh herbs.
HK Embroidery Opperating Machines
[email protected]I followed the recipe exactly and the salad turned out perfectly. I highly recommend this recipe!
MRU HORUS
[email protected]This salad is a great way to use up leftover eggplant. It's also a healthy and delicious dish that's perfect for summer.
Mamoor Khan
[email protected]I made this salad for a party and it was a hit! Everyone loved the unique flavor and texture.
Paul Doven
[email protected]This roasted eggplant salad is amazing! I love the smoky flavor of the eggplant and the creamy texture of the tahini dressing. It's a great dish to serve as an appetizer or side dish.