Roasted Eggplant Salad

1. 1

   In a medium bowl, stir together fish sauce, sugar and lime juice. Let stand, stirring occasionally, until sugar dissolves, about 10 minutes.

2. 2

   Preheat broiler.

3. 3

   Wash and quarter eggplants, removing stem and cap in process. Lightly oil a broiling pan, put eggplant pieces in and spray with olive oil spray. Broil 3 to 4 inches from heat, turning eggplant once, until tender and browned, about 8 minutes total. Add eggplant to fish sauce mixture, and toss to coat.

4. 4

   Cut tomatoes into 1 inch wedges, add to eggplant mixture. Add cilantro and toss well to incorporate. Serve warm and succulent.

* Per serving · 4 servings · Values may vary.

No additional tips available.