GRILLED EGGPLANT SALAD

❚ 3/4 cup (175 ml) vegetable oil

❚ 2 oz (55 g) shallots, halved lengthwise, then thinly sliced lengthwise

❚ 1 1/2 cups (375 ml) unsweetened full-fat coconut milk

❚ 2 tbsp (30 ml) cornstarch

❚ 1/4 cup (50 ml) fresh lime juice

❚ 1 1/2 tsp (7 ml) granulated sugar

❚ Salt

❚ 6 Thai long, green, or Japanese purple eggplants (no substitutes), halved lengthwise

❚ 1 tbsp (15 ml) red pepper flakes

❚ 1/2 cup (125 ml) unsalted roasted cashews, coarsely chopped

❚ 1/4 cup (50 ml) coarsely chopped fresh cilantro leaves and stems

❚ 1/4 cup (50 ml) fresh mint leaves

❚ Cooked jasmine rice, for serving

1. Line a small plate with a paper towel. In a small frying pan, combine the oil and shallots, place over medium heat and cook, stirring often, until the shallots are crisp and golden brown, 7 to 10 minutes. Using a slotted spoon, transfer the shallots to the towel-lined plate and let cool. Reserve the shallot oil for another use.

2. Light a chimney full of charcoal. When the coals are ready, spread them out on the bottom of a hibachi or small kettle grill for cooking over medium fire (350°F/177°C).

3. Meanwhile, make the dressing:

In a one-quart (1L) saucepan, whisk together the coconut milk and cornstarch, then place over medium heat and bring to a boil, whisking constantly. Lower the heat and simmer for 2 minutes. Remove from the heat and let cool to lukewarm. Stir in the lime juice and sugar, then taste and add salt. Aim for a dressing that’s equally sour, sweet and salty. Set aside.

4. When the coals are covered with white ash and the grate is hot, grill the eggplant all over, flipping them as needed, until charred and a fork slid into the flesh meets no resistance. Transfer to a cutting board.

5. When the eggplants are cool enough to handle, cut them crosswise into one-inch (2.5-cm) -thick pieces and arrange the pieces on a platter. Drizzle the pieces with the dressing and sprinkle with the crisp shallots, followed by the pepper flakes, cashews and cilantro. Sprinkle the mint leaves over the top. Serve immediately with the rice. Serves: 4