Meals Matter

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Contributed By: tiffluu
America's Test Kitchen/ATK

Serves 4 to 6 Salting the eggplant before cooking removes excess moisture; we prefer to use kosher salt for its large grains, which can be easily wiped off afterwards. Use small red Thai chiles if you can find them, but any hot chile will work. Leave the seeds in for extra heat, but remove them if you prefer milder food. Serve this salad with grilled fish, chicken, or beef.

Ingredients

INGREDIENTS

4 tablespoons Lime juice from 1 or 2 limes

2 Hot red chiles or hot green chiles, minced

4 teaspoons Granulated sugar

2 teaspoons Soy sauce

1 teaspoon Asian fish sauce

1 Medium clove garlic , minced (about 1 teaspoon)

4 Medium eggplants (about 2 pounds), cut lengthwise into planks 1/2-inch thick

1 tablespoon Kosher salt

3 tablespoons Peanut oil

Table salt and ground black pepper

2 Medium scallions , white and light green parts, sliced thin

2 tablespoons Minced fresh cilantro leaves

1/4 cup Roasted unsalted peanuts , chopped

Preparation

1. Combine lime juice, chiles, sugar, soy sauce, fish sauce, and garlic in small bowl; set aside to blend flavors and allow sugar to dissolve.

2. Meanwhile, lay eggplant on large baking sheet. Sprinkle both sides with kosher salt; let stand 30 minutes. Using paper towels, wipe off salt and pat eggplant dry. Brush both sides with oil; season with salt and pepper. Grill over medium-hot heat (you can hold your hand 5 inches above grill surface for 3 to 4 seconds), turning once, until dark and crisp, about 5 minutes per side. Transfer eggplant to large cutting board and cool to room temperature. Cut eggplant into 1/2-inch squares.

3. Combine chopped eggplant, scallions, and cilantro in large serving bowl. Drizzle dressing over vegetables and toss to combine. Adjust seasonings. Sprinkle with peanuts and serve. (Can be covered and set aside for 1 hour.)

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