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Grilled Eggplant Salad
Ingredients
  • ¾ cup vegetable oil
  • 1 shallot (2 ounces), thinly sliced lengthwise
  • One (13.5-ounce can) unsweetened full-fat coconut milk (1 ½ cups)
  • 2 tablespoons cornstarch
  • ¼ cup fresh lime juice (from 2 to 3 limes)
  • 1 ½ teaspoons granulated sugar
  • ¼ teaspoon fine salt, plus more to taste
  • 6 long green Thai or purple Japanese eggplants (no substitutes; 2 to 2 ½ pounds total), halved lengthwise
  • 1 teaspoon crushed red pepper flakes
  • ½ cup unsalted roasted cashews, coarsely chopped
  • ¼ cup coarsely chopped fresh cilantro leaves and stems
  • ¼ cup fresh mint leaves
  • Cooked jasmine rice, for serving
Steps
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