Thai Vegetable and Smoky Eggplant Salad

Ingredients

• 1 large or 2 smaller eggplants (1 1/2 pounds each)
• 8 fresh kaffir lime leaves, minced, or 1 teaspoon finely grated lime zest
• 1/2 cup fresh lime juice
• 1/4 cup soy sauce
• 1 red Thai chile, minced
• 1 tablespoon light brown sugar
• 1 small garlic clove, minced
• 1 teaspoon finely grated lemon zest
• 1 Hass avocado—halved, pitted and thinly sliced
• 1 large carrot, cut into thin julienne strips
• 1 medium cucumber, peeled and thinly sliced crosswise
• 1/2 pound cherry tomatoes, halved or 1 large tomato, diced
• 1/2 medium red onion, halved and thinly sliced
• 3 tablespoons chopped basil or mint
• 1/2 cup roasted cashews, coarsely chopped