2 small eggplant, cut into ½-inch (1 cm) thick slices
2 tbsp coarse salt
1/3 cup (75 ml) olive oil
1 or 2 green onions, thinly sliced
2 tbsp cilantro, finely chopped
2 tbsp fresh basil, finely chopped
¼ cup (40 g) roasted peanuts, roughly chopped
In a bowl, combine all of the ingredients. Set aside.
In a large bowl, combine the eggplant and salt. Let rest for 10 minutes. Rinse the eggplant quickly under cold water and pat dry with paper towel. Transfer the eggplant back into the bowl and add the oil, stirring to coat well. Set aside.
Preheat the grill, setting the burners to high. Oil the grate.
Reduce the heat to low. Grill the eggplant on each side under tender. Transfer to a serving dish and drizzle with the dressing. Garnish with the green onions, herbs and peanuts. Serve as a side dish.