Thai Eggplant Salad | Oregonian Recipes

Ingredients

• 1 tablespoon fresh lime juice
• 1 tablespoon rice vinegar
• 1 1/2 tablespoons fish sauce
• 2 cloves garlic, minced
• 1 tablespoon granulated sugar
• 3 tablespoons Asian peanut oil (divided)
• 1 large eggplant, sliced lengthwise on a slight bias into 1/2-inch-wide pieces
• Salt and freshly ground black pepper
• 1 1/2 tablespoons minced fresh cilantro leaves
• 1 1/2 tablespoons chopped dry-roasted peanuts