Ingredients
Scale
- 1 large eggplant, cut into ½-inch thick rounds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons tamarind concentrate
- 2 tablespoons agave syrup
- 1 tablespoon tamari sauce
- 1 tablespoon freshly squeezed lime juice
- 2 kaffir lime leaves, finely minced
- 1 cup halved cherry tomatoes
- ½ cup thinly sliced red onion
- ¼ cup freshly chopped cilantro
- ¼ cup crushed roasted peanuts
Instructions
- Heat your grill to a medium-high setting.
- Coat the eggplant rounds with olive oil and season with sea salt and black pepper.
- Place the eggplant on the grill and cook for about 4-5 minutes per side, until they are soft and have nice grill marks. Once done, set them aside to cool slightly.
- In a mixing bowl, combine the tamarind concentrate, agave syrup, tamari sauce, lime juice, and minced kaffir lime leaves, whisking until smooth to form a zesty dressing.
- In a large mixing bowl, toss together the grilled eggplant, cherry tomatoes, red onion, and cilantro.
- Pour the dressing over the salad mixture and gently fold to ensure everything is well-coated.
- Finish by sprinkling the crushed roasted peanuts on top for an extra crunch. Serve right away or let it chill in the refrigerator for half an hour to deepen the flavors.
Notes
- For an added depth of flavor, consider mixing in a dash of smoked paprika into the dressing.
- Swap out the eggplant for grilled zucchini or bell peppers for a refreshing variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg