Thai Vegetable And Smoky Eggplant Salad

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2 long purple eggplants (1 1/2 pounds each)

8 fresh kaffir lime leaves, minced, or 1 teaspoon finely grated lime zest

1/2 cup fresh lime juice

1/4 cup soy sauce

1 red Thai chile, minced

1 tablespoon light brown sugar

1 small garlic clove, minced

1 teaspoon finely grated lemon zest

1 Hass avocado—halved, pitted and thinly sliced

1 large carrot, cut into thin julienne strips

1 medium English cucumber, thinly sliced crosswise

1/2 pound cherry tomatoes, halved

1/2 medium red onion, halved and thinly sliced

Snipped chives, for garnishing

3 tablespoons chopped mint

1/2 cup roasted cashews, coarsely chopped

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