gaRdening in the tROpics - Townsville Intercultural Centre

Cooking with EggplantsGrilled Eggplant SaladDirections:1. Put the eggplants on a grill or right on a gas burner and cookuntil all the skin is charred and the eggplants are very soft..2. Set aside to cool, then scrape off all the charred skin anddiscard.3. Cut into long, thin strips, and discard the seeds. Cut the stripsinto 1/2″ lengths, and mix with the dressing. Toss with thetofu or chicken, if using4. Toss all remaining vegetables (carrots, tomatoes, cucumber,and coriander) together in a serving bowl, then top with thedressing mixture.5. Sprinkle with sesame seeds to serve.Dressing:Juice of 1 lemon1 tsp lemon zest3 tbsp soy sauce2 tbsp brown sugar2 cloves garlic, minced1 hot red chili pepper, mincedWhisk together dressing ingredients and set aside.Salad:2-3 eggplants2 carrots1 1/2 cups cherry tomatoes, halved1 English cucumber1/4 cup chopped coriander3 tbsp toasted sesame seeds1-2 cubs cubed cooked tofu orchicken (optional)