Grilled Eggplant Salad

NUOC CHAM VINAIGRETTE

• 3 tablespoons neutral-tasting oil like canola or grapeseed
• 1 tablespoon fish sauce, tamari, or soy sauce
• 1 tablespoon lime juice
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1 teaspoon grainy mustard

INGREDIENTS

• 1 pound Chinese eggplants, halved lengthwise
• oil with a high smoke point, like rice bran, canola, or grapeseed
• kosher salt
• 2 tablespoon roasted peanuts, chopped, as garnish
• handful of cilantro, mint, and/or (Thai) basil, chopped, as garnish
• fried shallots or garlic (optional)
• an extra wedge of lime

1. Make Nuoc Cham vinaigrette. In a small mixing bowl, whisk together ingredients from oil to grainy mustard.
2. Preheat grill to medium-low heat.
3. Brush oil onto eggplant halves with Broil King’s basting brush. Season with salt.
4. Grill eggplant halves flat side down for 4-6 minutes, until nicely charred with a soft interior.
5. On a cutting board, slice eggplant into 1-inch pieces.
6. Transfer eggplant to a platter and top with chopped peanuts, herbs, and fried shallots or garlic. Drizzle with a couple of spoonfuls of Nuoc Cham vinaigrette and serve.