Grilled Eggplant Salad with Mango Sambal Recipe

Ingredients

• 5 Cups Cooked Quinoa
• 10 Tbsp Crumbled Feta
• 5 Tbsp Extra Virgin Olive Oil
• ½ Tsp Fresh Lemon Juice
• ½ Tsp Harissa Powder*
• 1 Red Bell Pepper (Quartered and Seeded)
• 2 ½ lb Eggplantstrimmed, cut crosswise into 1/2-inch-thick rounds for small eggplant or cut into lengthwise quarters then into 6ths or 8ths for large eggplant
• 1 Clove Garlic
• 1 Tsp Fresh Lime Juice
• 1 Tbsp Rum Kosher Salt to Taste
• 1 Tsp Olive Oil
• 2 Ripe Mangos
• 1 Cup Chopped Ripe Mango
• 2 Tbsp Rice Wine Vinegar
• ½ Tsp Fish Sauce 1 Small Serrano Chile
• 2 Tbsp Honey