Dressing:
\n1\/4 C. fresh lime juice
\n2 T. chopped fresh cilantro
\n1 T. brown sugar
\n1 T. Thai fish sauce
\n1 T. minced seeded Thai, hot red, or serrano chile
\n2 garlic cloves, minced<\/p>\n
Salad:
\n12 cherry tomatoes, quartered
\n12 (1\/2-inch-thick) slices eggplant (about 2 lb.)
\n1\/4 tsp. salt, divided
\nCooking spray
\n6 (1\/2-inch-thick) slices red onion
\n1\/4 C. torn mint leaves
\n1\/4 C. torn basil leaves<\/p>\n
To prepare dressing, combine first 6 ingredients in a bowl; stir well with a whisk. Prepare grill or broiler. To prepare salad, combine tomatoes and dressing, and set aside. Sprinkle eggplant with 1\/8 tsp. salt. Place eggplant on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until eggplant is done. Remove eggplant from grill rack or pan; set aside. Sprinkle onion with 1\/8 tsp. salt. Place onion on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until onion is tender. Arrange eggplant and onion slices on 6 plates. Top with tomato mixture; sprinkle with mint and basil.<\/p>\n
Yield: 6 servings
\nServing size: 2 eggplant slices, 1 onion slice, and about 1\/4 C. tomato mixture<\/p>\n
Calories: 77
\nFat: .5g
\nFiber: 3.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
Dressing: 1\/4 C. fresh lime juice 2 T. chopped fresh cilantro 1 T. brown sugar 1 T. Thai fish sauce 1 T. minced seeded Thai, hot red, or serrano chile 2 garlic cloves, minced Salad: 12 cherry tomatoes, quartered 12 (1\/2-inch-thick) slices eggplant (about 2 lb.) 1\/4 tsp. salt, divided Cooking spray 6 (1\/2-inch-thick) slices red onion 1\/4 C. torn mint leaves 1\/4 C. torn basil leaves To prepare dressing, combine first 6 ingredients in a bowl; stir well with…<\/p>\n