Grilled Eggplant Salad with Tamarind Dressing and Sesame Seeds

Ingredients

• 2 medium Eggplant
• 2 tbsp Tamarind Paste
• 1 tbsp Fish Sauce
• 2 tbsp Lime Juice
• 1 tbsp Palm Sugar (or Brown Sugar)
• 1/2 tsp Chili Flakes
• 1/4 cup Shallots, thinly sliced
• 1/4 cup Cilantro, chopped
• 2 tbsp Sesame Seeds, toasted

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 2 medium eggplants into 1.27 cm thick slices.
2. 2Preheat your grill to medium heat, which is about 175°C to about 205°C (175°C to 200°C). Grill the 1.27 cm thick eggplant slices for 4 to 5 minutes per side, until they are tender and have slight char marks.
3. 3While the eggplant is grilling, prepare the dressing. In a bowl, whisk together the 2 tbsp tamarind paste, 1 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp palm sugar (or brown sugar), and 1/2 tsp chili flakes until well combined.
4. 4Once the eggplant is grilled and tender, cut it into bite-sized pieces. Place the bite-sized grilled eggplant into a mixing bowl.
5. 5Add the prepared tamarind dressing to the bowl with the eggplant. Also add the 1/4 cup shallots, thinly sliced, and the 1/4 cup cilantro, chopped. Toss everything together gently until the eggplant is evenly coated.
6. 6Serve the eggplant salad immediately, sprinkled with the 2 tbsp sesame seeds, toasted.

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