Asian Eggplant Salad

• 2 large eggplant, cut into 3/4-inch slices
• 2 tbsp extra virgin olive oil
• 4 None radishes, trimmed and thinly sliced
• 4 None eggs, hard-boiled, peeled and halved
• 2 None green onions, thinly sliced diagonally
• 1/3 cup roasted peanuts, chopped
• None None Cilantro sprigs, for garnish
• None None FOR THE DRESSING
• 1 tbsp lime juice
• 1 tbsp finely chopped fresh ginger
• 1 tsp salt
• 1 tsp caster sugar
• 1 None green chili pepper, seeded and thinly sliced

1. Preheat the oven to 400u0b0F. Line a baking pan with parchment paper.
2. Brush both sides of eggplant slices with oil. Place in a single layer on prepared pan. Bake for 30-35 mins, until golden and tender. Cool.
3. For the dressing, whisk all ingredients and 1 tbsp water in a small bowl.
4. Arrange eggplant on a serving plate. Top with radishes, eggs and green onions. Drizzle with dressing. Sprinkle with peanuts. Garnish with cilantro.

eggplant, extra virgin olive oil, radishes, eggs, green onions, peanuts, cilantro, dressing, lime juice, fresh ginger, salt, sugar, green chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/34764 (may not work)