Roasted Eggplant Salad

• 1 1/2 tablespoons Asian fish sauce
• 4 teaspoons sugar
• 2 teaspoons fresh lime juice
• 1/2 pound Thai eggplant (size & shape of golf balls)
• 1/2 teaspoon olive oil
• 2 medium tomatoes, peeled
• 2 tablespoons chopped cilantro

1. In a medium bowl, stir together fish sauce, sugar and lime juice. Let stand, stirring occasionally, until sugar dissolves, about 10 minutes.
2. Preheat broiler.
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. Cut tomatoes into 1 inch wedges, add to eggplant mixture. Add cilantro and toss well to incorporate. Serve warm and succulent.

fish sauce, sugar, lime juice, eggplant, olive oil, tomatoes, cilantro

Taken from www.epicurious.com/recipes/member/views/roasted-eggplant-salad-50107640 (may not work)