Grilled Eggplant Salad

Together with Fish frangrant eggplant and Thai coconut scented eggplant this is my favorite eggplant recipe. Especially in summer. It’s pretty simple, it’s just a bit of work to grill all the eggplant slices if you just have the one griddle pan. But if you’re a little bit practical, you can do this during the preparation of the other dishes. Anyway, I think it’s totally worth the trouble!

RECIPE
for 2-4 person

600g Asian eggplants (the thinner kind)
5-8 T nice vegetable oil
1 T lime juice
½ clove of garlic, grated
1 tiny pinch of ground cumin
2 spring onions, chopped
5 T cilantro, chopped
fresh chili, chopped (optional, not in this photo)
salt
pepper

Slice the eggplants into thin (2mm) slices. Preferably with a mandoline slicer. Grill them (in batches) in a griddle pan or on the bbq. Don’t use any oil.

Make the vinaigrette/dressing with all other ingredients and put in a salad bowl. Taste and adjust it. Little bit more salt, lime juice, etc

Add the grilled slices of eggplant to the bowl and mix with the vinaigrette. When grilling in batches, keep adding every warm batch into the bowl and mix it with the rest so it can soak up the vinaigrette. Eat warm or luke warm