Servings:4 to 6
This salad is a delicious way to show off the lovely slender shape of Asian eggplants, which readily absorb the ginger-soy dressing that’s spooned over the top.
In a small bowl, whisk 3 Tbs. of the peanut oil with the lime juice, 2 Tbs. of the shallot, the fish sauce, 3/4 tsp. of the sugar, and the chiles. Season to taste with salt and pepper.
在另一个小碗中，结合2茶匙。用姜汁，酱油，剩余的1汤匙浇水。葱和1茶匙。糖。
Arrange the eggplant halves on a rimmed baking sheet, brush both sides with the remaining 1 Tbs. peanut oil, and sprinkle with salt and pepper. Grill the eggplant, covered, until tender, 3 to 5 minutes per side.
Combine the lettuces, tomatoes, basil, and mint in a large bowl. Rewhisk the lime dressing and toss just enough into the salad to lightly coat the greens. Season the salad to taste with salt and pepper. Transfer the salad to a platter and arrange the eggplant over the salad. Spoon the ginger mixture over the eggplant, and serve immediately.
喜欢这个！食谱使我使用的蔬菜量比所需的敷料要多。确保使用长紫色亚洲茄子。它更甜，皮肤也不坚硬。这个食谱制成了大量的沙拉，本身就是一顿饭！
This is a delicious and, I suspect, very forgiving recipe. I mistakenly put all 1-3/4 tsp sugar into the dressing, which meant that I needed more sugar (I used 3/4 tsp) for the eggplant dressing. I'm not much on sweeteners and I didn't think this was overdone. Of necessity I mixed greens (some romaine thrown in) and it was fine. The basil and mint added a nice lilt to the greens: in the given proportions they made for a pleasant surprise, but much more would have been overpowering.The salad dressing tastes like a great stand-alone dressing for any salad, and I plan to add it to my repertoire. The eggplant was lovely. Warning: if, like me, you can't find enough of the slender Asian eggplant and have to substitute some of the baby round eggplants more common to Middle Eastern cookery, peel them. The slender eggplants didn't need peeling; the fatter eggplants' peels turned bitter from cooking.
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