Grilled Eggplant Salad With Lemongrass Vinaigrette

Name: Grilled Eggplant Salad With Lemongrass Vinaigrette
Prep time: 4 min
Cook time: 4 min
Total time: 4 min
Yield: 6
Cuisine: Global
Ingredients: 3 Japanese eggplants; 79 milliliters extra virgin olive oil; 2 cloves pickled garlic, finely minced; 1 Tbsp Kosher salt; 3 Tbsps fresh lemongrass (see tips), finely chopped; 1 teaspoon palm sugar, freshly grated; 2 Tbsps garlic-flavored roasted peanuts (or any nut you prefer), coarsely crushed; 2 teaspoons ponzu soy sauce; 3 Tbsps Thai basil leaves, torn in small pieces; 0 teaspoons wasabi paste

Grilled Eggplant Salad With Lemongrass Vinaigrette is a gluten free and vegan side dish. This recipe serves 6. One serving contains 175 calories, 3g of protein, and 12g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 4 minutes. A mixture of japanese eggplants, palm sugar, pickled garlic, and a handful of other ingredients are all it takes to make this recipe so tasty.