Grilled Eggplant Salad | TASTE

Ingredients

• ¾ c vegetable oil
• 2 oz shallots, halved lengthwise, then thinly sliced lengthwise
• 1 ½ c unsweetened full-fat coconut milk
• 2 tbsp cornstarch
• ¼ c fresh lime juice
• 1 ½ tsp granulated sugar
• Salt
• 6 Thai long, green, or Japanese purple eggplants (no substitutes), halved lengthwise
• 1 tbsp red pepper flakes
• ½ c unsalted roasted cashews, coarsely chopped
• ¼ c coarsely chopped fresh cilantro leaves and stems
• ¼ c fresh mint leaves
• Cooked jasmine rice, for serving