Grilled Eggplant Salad

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)
CAL
301
FAT
25%
CHOL
0%
SOD
53%

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Ingredients for 4 servings

1 cup Thai jasmine rice

Water

Salt to taste (optional)

1 1/2 pounds long, thin Japanese eggplants, or 1 large globe eggplant, sliced about 1/4 inch thick (slice on the diagonal if using long, thin eggplants)

2 tablespoons canola oil

1 large plum tomato, diced

1/4 cup finely chopped fresh mint

1/4 cup chopped cilantro

5 tablespoons fresh lime juice

2 tablespoons Thai fish sauce

1/4 teaspoon sugar

1/2 to 1 serrano or bird chile, to taste, finely minced

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