Grilled Eggplant Salad with Thai Flavors

Name: Grilled Eggplant Salad with Thai Flavors
Yield: Serves 4 to 6
Ingredients: 4 tablespoons, lime juice from 1 or 2 limes; 2 , hot red chiles or hot green chiles, minced; 4 teaspoons, granulated sugar; 2 teaspoons, soy sauce; 1 teaspoon, Asian fish sauce; 1 medium clove, garlic, minced (about 1 teaspoon); 4 , medium eggplants (about 2 pounds), cut lengthwise into planks 1/2-inch thick; 1 tablespoon, kosher salt; 3 tablespoons, peanut oil; 2 , medium scallions, white and light green parts, sliced thin; 2 tablespoons, minced fresh cilantro leaves; 1/4 cup, roasted unsalted peanuts, chopped

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Appears in Cook's Illustrated July/August 2000

A medium-hot fire and some light dressings turn varied mixes of onions, peppers, zucchini, and eggplant into simple summer salads.

SERVES4 to 6

TIME1½ hours, plus 30 minutes standing

WHY THIS RECIPE WORKS

We found that timing was everything when grilling flavorful vegetables for a salad to accompany chicken, meat, or fish. We cooked the vegetables first and then assembled the salad, which could sit around while we grilled the main course. Be...

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