Grilled Eggplant Salad | TASTE

Name: 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

tastecooking.com

An online magazine for today's home cook, reporting from the front lines of dinner.

View full recipe on tastecooking.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tastecooking.com.

Share this recipe:

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