Thai Style Eggplant Salad Recipe

Ingredients

• extra virgin olive oil, for the baking sheet
• 1 1/2 pounds Japanese eggplant
• 2 tablespoons warm water
• 1 tablespoon coconut palm sugar
• 1 tablespoon fresh lime juice
• 2 tablespoons soy sauce
• 1 teaspoon fish sauce
• 1 bunch scallions, white and pale green parts only, thinly sliced
• 1 large clove garlic, finely grated
• 1/2 serrano chile, thinly sliced (leave it out or add more if you dig heat)
• 1/4 cup fresh mint leaves, loosely packed and torn
• 1/4 cup cilantro leaves, loosely packed and torn
• 1/4 cup Fresh Basil leaves, loosely packed and torn

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