Vietnamese Grilled Eggplant Salad Recipe

• 1 tablespoon rice wine vinegar
• 1 tablespoon sugar
• 2 small shallots, halved, peeled, and thinly sliced
• 1 fresh red Thai chile, seeded and chopped (or Thai chile paste to taste)
• 1 clove garlic, finely chopped
• 2 tablespoons Asian fish sauce
• 23 tablespoons freshly squeezed lime juice
• 4 Chinese or Japanese eggplant, sliced lengthwise into 1/2-inch thick slices
• Canola oil
• 1/3 cup chopped fresh mint leaves
• 1/3 cup chopped fresh cilantro

1. In a small saucepan over medium heat, combine 1/3 cup water, the rice vinegar, and sugar.
2. Bring to a boil, stirring until the sugar dissolves.
3. Remove from the heat, add the shallots, chile, garlic, fish sauce, and lime juice.
4. Let cool completely.
5. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.
6. Prepare a charcoal or gas grill for medium heat, or heat a stovetop grill.
7. Oil the grill.
8. Brush the eggplant slices with oil and season with salt.
9. Grill the eggplant slices, turning once, until nicely grill-marked and tender.
10. Cut the eggplant into smaller pieces and add to a shallow serving bowl.
11. Toss with the mint and cilantro and drizzle with some of the dressing.
12. Serve warm.

rice wine vinegar, sugar, shallots, fresh red thai chile, clove garlic, fish sauce, freshly squeezed lime juice, chinese, canola oil, mint leaves, fresh cilantro

Taken from www.chowhound.com/recipes/vietnamese-grilled-eggplant-salad-31486 (may not work)