1In a small saucepan over medium heat, combine 1/3 cup water, the rice vinegar, and sugar. Bring to a boil, stirring until the sugar dissolves. Remove from the heat, add the shallots, chile, garlic, fish sauce, and lime juice. Let cool completely. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.
2Prepare a charcoal or gas grill for medium heat, or heat a stovetop grill. Oil the grill. Brush the eggplant slices with oil and season with salt. Grill the eggplant slices, turning once, until nicely grill-marked and tender.
3Cut the eggplant into smaller pieces and add to a shallow serving bowl. Toss with the mint and cilantro and drizzle with some of the dressing. Serve warm.
If you prefer your eggplant fried but want to avoid turning it into a grease bomb, Margo True, food editor at Sunset magazine, has a simple, useful tip.
How to Easily Roast Eggplant
There's no need to throw it on the grill.
How to Make Easy Eggplant Parmesan Salad
When cooking eggplant, it's easy to have it come out either too greasy or too dry. Amy Wisniewski of the CHOW Test Kitchen shows you how to cook it just right on the grill, then turns it into a fun summery side dish using our Grilled Eggplant Parmesan Salad recipe.
Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.
The kitchen has its own language, forged equally from hot pans and sharp things coming around corners, and tight spaces shared for hours on end. In this brand new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts. Today's deep-dive: SHOEMAKER.