Thai-Style Eggplant Salad

• extra virgin olive oil, for the baking sheet
• 1 1/2 pounds Japanese eggplant
• 2 tablespoons warm water
• 1 tablespoon coconut palm sugar
• 1 tablespoon fresh lime juice
• 2 tablespoons soy sauce
• 1 teaspoon fish sauce
• 1 bunch scallions, white and pale green parts only, thinly sliced
• 1 large clove garlic, finely grated
• 1/2 serrano chile, thinly sliced (leave it out or add more if you dig heat)
• 1/4 cup fresh mint leaves, loosely packed and torn
• 1/4 cup cilantro leaves, loosely packed and torn
• 1/4 cup Fresh Basil leaves, loosely packed and torn

1. Preheat the oven to 350F.
2. Line a baking sheet with foil and lightly coat it with olive oil.
3. Peel away alternating strips of skin lengthwise on each eggplant, leaving strips of unpeeled skin in between, so you get a racing stripe look.
4. Cut the eggplant crosswise into 1/2-inch thick rounds (1-inch cubes, if you're using regular eggplant) and arrange them in a single layer on the baking sheet.
5. Roast until the eggplant slices are tender all the way to the center, about 30 minutes.
6. In a large bowl, whisk the water and coconut sugar together until the sugar dissolves.
7. Add the lime juice, soy sauce and fish sauce and whisk to combine.
8. While it's still warm, add the roasted eggplant to the bowl of dressing.
9. Drop in the scallions, garlic, serrano chile, mint, cilantro and basil and toss to combine.

extra virgin olive oil, water, coconut palm sugar, lime juice, soy sauce, fish sauce, scallions, clove garlic, serrano chile, fresh mint, cilantro, fresh basil

Taken from www.foodrepublic.com/recipes/thai-style-eggplant-salad-recipe/ (may not work)